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Lemon-Thyme Pork

Lemon-Thyme Pork

with Roasted Zucchini & Garlic Rice

We’re big fans of pan sauces because they’re an easy way to make a great dish completely irresistible. Here, butter, garlic, lemon juice, tangy sour cream, and fresh thyme mingle with fond—that’s chef speak for those crispy bits left by seared meat—to create a condiment that you’ll want to drizzle over everything. Speaking of, we’re serving up sides of fluffy jasmine rice and roasted zucchini for maximum dinnertime deliciousness.

Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

1 unit


1 unit


¼ ounce


½ cup

Jasmine Rice

12 ounce

Pork Cutlets

1 unit

Chicken Stock Concentrate

2 tablespoon

Sour Cream

(Contains Milk)

1 clove


Not included in your delivery

1 tablespoon

Cooking Oil



2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories640 kcal
Fat33 g
Saturated Fat13 g
Carbohydrate53 g
Sugar5 g
Dietary Fiber4 g
Protein38 g
Cholesterol110 mg
Sodium670 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Baking Sheet
Large Pan
Paper Towel



• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. • Peel and finely chop garlic. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Strip 1 tsp thyme leaves from stems; finely chop leaves. Quarter lemon.

Cook Rice

• Melt a drizzle of oil in a small pot over medium-high heat. Add half the garlic and cook until fragrant, 30 seconds. • Stir in rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Roast Zucchini

• While rice cooks, toss zucchini on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack, flipping halfway through, until browned and tender, 14-16 minutes. • Cover to keep warm.

Cook Pork

• Meanwhile, pat pork* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 2-3 minutes per side. (For 4 servings, you may need to work in batches.) • Turn off heat; transfer to a plate. Wipe out pan.

Make Sauce

• Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium heat. Add chopped thyme and remaining garlic; cook until fragrant, 30 seconds. • Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4); bring to a simmer. • Cook for 2-3 minutes, then remove pan from heat. Stir in sour cream, 1 TBSP butter (2 TBSP for 4), and a squeeze of lemon juice. Season with pepper.

Finish & Serve

• Fluff rice with a fork. Taste and season with salt and pepper. • Divide rice, pork, and zucchini between plates. Spoon sauce over pork. Serve with remaining lemon wedges on the side.