Pork with Peach Thyme Pan Sauce

Pork with Peach Thyme Pan Sauce

with Zesty Zucchini & Almond Garlic Couscous

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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.

Allergens:WheatTree NutsMilk

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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 unit


¼ ounce


1 clove


2.5 ounce

Israeli Couscous


½ ounce

Sliced Almonds

(ContainsTree Nuts)

12 ounce

Pork Cutlets

2 tablespoon

Peach Jam

1 unit

Chicken Stock Concentrate

2 teaspoon

Dijon Mustard

Not included in your delivery



2 teaspoon

Olive Oil

3 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3012 kJ
Calories730 kcal
Fat37 g
Saturated Fat15 g
Carbohydrate63 g
Sugar20 g
Dietary Fiber6 g
Protein43 g
Cholesterol115 mg
Sodium830 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.
Utensilsarrow down iconarrow down icon
Small Bowl
Small pot
Baking Sheet
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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• 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.