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
12 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.
Reviews from our home cooks
Ample portion of pork, zucchini & couscous provided in this meal. Almond couscous is tasty, both crunchy & soft. The peach thyme sauce really brought everything together. This sauce has just the right amount of sweetness. Following the instruction, it was a little watery at first. Thickened with a tsp of water & corn starch & it came out just right.
This was my favorite meal out of the four we got in our box. The Peach Thyme complemented the pork very well and the pork was great and fresh and easy to cook. I've never tried couscous before this meal and now I'm a super fan.
Great spicing in this dish. Lemon zest on the zukes, thyme seasoning and peach on the pork. We cooked the couscous in chicken broth in lieu of water to enhance the flavors.
I was extremely impressed with the peach thyme sauce on the pork chops. Definitely going to make that again. Overall a great meal!
I don't like the almonds mixed in with the couscous, though I like both ingredients separately. Zucchini in the oven came out a little mushy, though the flavor with the lemon zest was great! The sauce on the pork was great. This is the second time a recipe card was not delivered to us so we had to cook from the phone, which is mildly annoying.
Delicious! Everything was cooked to perfection using the recipe provided in less than 30 minutes. The ingredients were very fresh and I especially loved the peach thyme pan sauce. I was surprised to find how good peach and thyme work together. Definitely a favorite (but so far they've all been)...
This was excellent. Loved the sauce on the pork and the flavorful couscous. Didn't care for the lemon zest on the zucchini. It made it bitter. I will order this again but leave off the zest.
Sooo tasty! Used more of the thyme and all of the mustard (for 2); cooked the Zucchini 1st in the pan used for the pork to avoid having to heat the oven and use another pan for just 1 small Zucchini.
Couscous was very tasty. Thyme flavor was overpowering in the sauce and I even cut the amount by a bit. Not nearly enough zucchini for 4 servings. A fine dinner but not one of our best from HF.
Pork was inconsistently tough - even within the same slice. My husband tripled the amount of zucchini as we thankfully had a nice stock of veggies in our fridge. (We really think all recipes thus far have been short on veggies.) That being said, the peach flavor so elevated this dish! We are accustomed to and love cherry with pork, but this was a new and desirable combination of flavors!
