Garlic Herb Butter Pork with Lemon-Thyme Pan Sauce and Roasted Zucchini

This dish brings together tender pork cutlets, fluffy jasmine rice and roasted zucchini, all tied together with a luscious lemon-thyme pan sauce. The sauce is made by deglazing the pan with chicken stock, then stirring in sour cream and fresh thyme for a creamy, tangy finish that complements the savory pork perfectly.

Garlic herb butter adds richness to both the rice and the sauce, making every bite flavorful. It’s a complete meal that comes together in about 35 minutes, perfect for a busy weeknight when you want something satisfying without a lot of fuss.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Quarter lemon. Strip 1 teaspoon thyme leaves from stems; finely chop leaves.
2. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. 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, 14-16 minutes. Remove from oven and cover to keep warm.
4. 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. (For 4 servings you may need to work in batches.) Turn off heat; transfer to a plate. Wipe out pan.
5. Melt half the garlic herb butter in same pan over medium heat. Add chopped thyme and cook until fragrant, 20-30 seconds. Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings); bring to a simmer. Once simmering, turn off heat. Stir in sour cream and a squeeze of lemon juice. Season with pepper.
6. 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.

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 are cooked through.

What can I substitute for sour cream?

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

Can I make this dish ahead of time?

The rice and zucchini can be made ahead and reheated. The pork and sauce are best made fresh, but leftovers can be stored in the fridge for up to 2 days.