Lemon Thyme Pork Cutlets with Garlic Herb Rice and Roasted Green Beans

This lemon thyme pork recipe is all about that irresistible pan sauce. As the pork cutlets sear, they leave behind delicious browned bits (fond) that become the base for a bright, creamy sauce made with garlic herb butter, lemon juice, sour cream and fresh thyme. It’s so good you’ll want to drizzle it over everything on your plate.

We’re serving the pork with fluffy jasmine rice infused with garlic herb butter and a simple side of roasted green beans. It’s a complete, satisfying meal that comes together quickly-perfect for a busy weeknight when you want something special without a lot of fuss.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

12 ounce Pork CutletsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Bring a small pot of water to a boil for the rice.
2. Trim green beans if needed. Place on a baking sheet, drizzle with oil, season with salt and pepper and toss to coat. Roast for 15-20 minutes until tender and lightly browned.
3. While green beans roast, cook rice: add jasmine rice to boiling water, reduce heat to low, cover and simmer for 15 minutes until tender. Drain if needed. Stir in 1 tablespoon garlic herb butter and chicken stock concentrate. Cover and keep warm.
4. Pat pork cutlets dry with paper towels. Season both sides with salt and pepper.
5. Heat a large skillet over medium-high heat. Add a drizzle of oil. Sear pork cutlets for 2-3 minutes per side until golden and cooked through (internal temp 145°F). Transfer to a plate, tent with foil.
6. Reduce heat to medium. Add remaining 1 tablespoon garlic herb butter to skillet. Once melted, squeeze in lemon juice (from half the lemon) and add about 1/4 cup water, scraping up browned bits. Stir in sour cream and a few sprigs of fresh thyme (leaves stripped). Simmer 1-2 minutes until slightly thickened. Season with salt and pepper.
7. Serve pork cutlets over garlic herb rice, drizzle with pan sauce and place roasted green beans alongside. Garnish with additional fresh thyme if desired.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, pork chops or tenderloin medallions work well. Adjust cooking time as needed to reach an internal temperature of 145°F.

Can I substitute the sour cream?

Greek yogurt or crème fraîche can be used instead of sour cream for a similar tangy richness.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.