Lemon-Thyme Pork
with Roasted Zucchini and Garlic Herb Rice
We’re big fans of pan sauces because they’re an easy way to make a great dish completely irresistible. Here, garlic herb butter, 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 simply roasted zucchini for maximum dinnertime deliciousness.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
1 unit
Lemon
¼ ounce
Thyme
½ cup
Jasmine Rice
12 ounce
Pork Cutlets
1 unit
Chicken Stock Concentrate
2 tablespoon
Sour Cream
(Contains Milk)
2 tablespoon
Garlic Herb Butter
(Contains Milk)
Not included in your delivery
2 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Quarter lemon. Strip 1 tsp thyme leaves from stems and finely chop.
Place rice, 3/4 cup water, (1.5 cups for 4 servings), and a large pinch of salt in a small pot. Bring to a boil, then cover and reduce to a simmer. Cook until rice is tender, about 15 minutes. Turn off heat; keep covered until ready to serve.
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, about 15 minutes. Remove from oven and cover to keep warm.
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. Turn off heat; transfer to a plate. Wipe out pan.
Melt half the garlic herb butter in same pan over medium heat. Add chopped thyme and cook until fragrant, about 30 seconds. Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings) and bring to a simmer. Once simmering, turn off heat. Stir in sour cream and a squeeze of lemon juice. Season with pepper.
Fluff rice with a fork. Stir in remaining garlic herb butter; 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.
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