Lemon Thyme Pork with Roasted Zucchini and Garlic Herb Rice

This Lemon Thyme Pork recipe brings together juicy pan-seared pork cutlets and a bright, creamy pan sauce made with garlic herb butter, lemon and sour cream. The sauce captures all the savory browned bits from the pan, creating a rich flavor that coats every bite.

Alongside, you’ll find fluffy jasmine rice stirred with garlic herb butter and tender roasted zucchini. It’s a complete, satisfying meal that comes together quickly-perfect for a weeknight dinner that feels special.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

12 ounce Pork CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat to 450°F. Wash and dry all produce. Trim the zucchini, halve lengthwise, then cut crosswise into ½-inch half-moons. Quarter the lemon. Strip about 1 teaspoon of thyme leaves from the stems and finely chop.
2. In a small pot, combine the rice, ¾ cup water (1½ cups for 4 servings) and a generous pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. On a baking sheet, toss the zucchini with a drizzle of oil, salt and pepper. Roast on the top rack, flipping halfway, until browned and tender, 14-16 minutes. Remove from oven and cover to keep warm.
4. Meanwhile, pat the pork dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the pork and cook until browned and cooked through, 2-3 minutes per side. Turn off heat; transfer pork to a plate. Wipe out the pan.
5. Melt half of the garlic herb butter in the same pan over medium heat. Add the chopped thyme and cook until fragrant, 20-30 seconds. Stir in the chicken stock concentrate and ¼ cup water (⅓ cup for 4 servings), then bring to a simmer. Once simmering, turn off heat. Stir in the sour cream and a squeeze of lemon juice. Season with pepper.
6. Fluff the rice with a fork and stir in the remaining garlic herb butter. Taste and adjust seasoning with salt and pepper. Divide the rice, pork and zucchini among plates. Spoon the sauce over the pork. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time as needed until the internal temperature reaches 165°F.

What if I don't have garlic herb butter?

You can substitute with regular butter and add 1 clove minced garlic and 1 teaspoon dried herbs (like parsley or thyme) to the rice and sauce.

How do I store leftovers?

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