Lemon Thyme Pork with Roasted Zucchini and Garlic Herb Rice

This lemon thyme pork recipe is all about maximizing flavor with minimal effort. The star is a quick pan sauce made from garlic herb butter, lemon juice, sour cream and fresh thyme, which transforms the browned bits from seared pork cutlets into a luscious, tangy condiment. It’s the kind of sauce you’ll want to drizzle over everything on your plate.

We’ve paired the pork with simply roasted zucchini and fluffy jasmine rice cooked with chicken stock concentrate for extra savoriness. The result is a balanced, satisfying meal that comes together in about 35 minutes-perfect for busy weeknights when you want something delicious without a lot of fuss.

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Ingredients

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView 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 1 cup water to a boil in a small pot for the rice.
2. Trim ends of zucchini, then cut into ½-inch thick rounds. Place on a baking sheet, drizzle with oil, season with salt and pepper and toss to coat. Roast until tender and lightly browned, about 15-20 minutes.
3. Meanwhile, add jasmine rice to the boiling water with a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes until tender. Remove from heat and fluff with a fork. Stir in chicken stock concentrate until dissolved.
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, then sear pork cutlets until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate and tent with foil.
6. Reduce heat to medium. Add garlic herb butter to the skillet and stir, scraping up any browned bits from the bottom. Squeeze in juice from half the lemon, add sour cream and stir until smooth. Strip leaves from thyme sprigs and stir in. Simmer for 1-2 minutes until slightly thickened. Season with salt and pepper to taste.
7. Slice remaining lemon half into wedges. Serve pork with roasted zucchini and rice. Drizzle pan sauce over pork and garnish with fresh thyme leaves and lemon wedges.
8. Enjoy your lemon thyme pork with roasted zucchini and garlic herb rice!

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 ensure they reach an internal temperature of 145°F.

Can I make this recipe dairy-free?

You can substitute the garlic herb butter with a dairy-free butter and use a dairy-free sour cream alternative. The flavor will vary slightly.

How do I store leftovers?

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