Pork with Peach Thyme Pan Sauce
with Zesty Zucchini & Almond Garlic Couscous
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.
The quantities provided above are averages only.
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
1 clove
Garlic
2.5 ounce
Israeli Couscous
(Contains Wheat)
½ ounce
Sliced Almonds
(Contains Tree Nuts)
12 ounce
Pork Cutlets
2 tablespoon
Peach Jam
1 unit
Chicken Stock Concentrate
2 teaspoon
Dijon Mustard
Not included in your delivery
Salt
Pepper
2 teaspoon
Olive Oil
3 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• 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.
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