Pork with Peach Thyme Pan Sauce
with Zesty Zucchini & Almond Garlic Couscous
- Wheat
- Tree Nuts
- Milk
We’re big fans of pan sauces because they’re an easy way to make a great dish completely irresistible. Here, peach jam, rich chicken stock, tangy Dijon, and fresh thyme mingle to create a condiment that you’ll want to drizzle over everything. Speaking of, along with the juicy pork cutlets, we’re serving up sides of garlicky, almond-flecked couscous and simply roasted zucchini for maximum dinnertime deliciousness.
Ingredients
1 unit
Peach Jam
¼ ounce
Thyme
½ cup
Israeli Couscous
(Contains: Wheat)
1 unit
Zucchini
1 unit
Chicken Stock Concentrate
1 unit
Lemon
1 clove
Garlic
2 teaspoon
Dijon Mustard
ounce
Pork Cutlets
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Olive Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. • Peel and mince garlic. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Strip thyme leaves from stems until you have 1½ tsp (1 TBSP for 4 servings); mince leaves. Zest and quarter lemon. • In a small bowl, whisk together ¼ cup water (1⁄3 cup for 4), jam, stock concentrate, minced thyme, and half the mustard (all for 4).
• Heat a small, dry pot over medium high heat; add almonds and cook, stirring occasionally, until golden and fragrant, 2-4 minutes. • Add a drizzle of olive oil, garlic, couscous, and a big pinch of salt; cook, stirring, 30 seconds. • Stir in ¾ cup water (1½ cups for 4 servings) and cover. Bring to a boil, then immediately reduce heat to low. Simmer, covered, until couscous is tender, 6-8 minutes. If necessary, drain any excess water from pot. • Keep covered off heat until ready to serve.
• While couscous cooks, toss zucchini on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack, flipping halfway through, until browned and tender, 14-16 minutes.
• Pat pork* dry with paper towels and season generously all over with salt and pepper. • Melt 1 TBSP butter 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, cook in 2 batches, adding another 1 TBSP butter with second batch if necessary.) • Turn off heat; transfer to a plate. Wipe out pan.
• Heat same pan over medium-high heat. Pour in sauce. Bring to a simmer and cook, stirring, until thickened, 2-3 minutes. • Turn off heat and stir in 1 TBSP butter (2 TBSP for 4 servings). Taste and season with a squeeze of lemon juice, salt, and pepper. • Return pork to pan, turning a few times to coat.
• Stir 1 TBSP butter into pot with couscous; season with salt and pepper. (TIP: If necessary, heat couscous over low heat with a splash of water, stirring, until warmed through.) Toss zucchini with lemon zest. • Divide pork, zucchini, and couscous between plates. Drizzle any remaining sauce from pan over pork. Serve remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the peach thyme sauce, finding it delicious and complementary to the pork, though some wanted a stronger peach taste 🍑.
- Ease of prep: Several found it quick and easy to make, but a few struggled with timing or overcooking the thin pork cutlets.
- Suggestions: Consider adding more zucchini; many felt one small zucchini wasn't enough for two servings. Some recommend cooking the couscous in broth for extra flavor.
- Leftovers: A few mentioned the dish reheated well, with one saying leftovers were just as good as the first meal.
- Portions: Many wished for more zucchini; the small amount provided was a common complaint. Some found the overall meal satisfying, while others were left hungry.
