Lemon Thyme Pork Cutlets with Roasted Zucchini and Garlic Rice

This one-pan wonder features golden pork cutlets smothered in a luscious lemon-thyme sauce made with butter, garlic, sour cream and fresh thyme. The sauce comes together in minutes, capturing all the savory browned bits from the pan for maximum flavor.

Alongside, you’ll enjoy tender roasted zucchini and fluffy jasmine rice infused with garlic and chicken stock. It’s a complete, satisfying meal that feels special but is simple enough for a weeknight.

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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

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Pork CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Bring a small pot of salted water to a boil for the rice.
2. Trim the zucchini and cut into ½-inch rounds. Place on a baking sheet, drizzle with oil and season with salt and pepper. Roast for 15-20 minutes, until tender and lightly browned.
3. Meanwhile, add the jasmine rice to the boiling water and cook according to package directions, about 15 minutes. Drain if needed and return to pot.
4. While the rice cooks, pat the pork cutlets dry and season both sides with salt and pepper. Heat 1 tablespoon cooking oil in a large skillet over medium-high heat. Sear the pork for 2-3 minutes per side, until golden and cooked through. Transfer to a plate and tent with foil.
5. Reduce heat to medium. Add 1 tablespoon butter to the skillet. Mince the garlic and add to the pan, cooking for 30 seconds until fragrant. Squeeze the juice of half the lemon into the pan, scraping up any browned bits.
6. Stir in the sour cream and ¼ cup water (or as needed) to create a smooth sauce. Strip the leaves from the thyme sprigs and add most of them to the sauce. Simmer for 1-2 minutes until slightly thickened. Season with salt and pepper.
7. To finish the rice, fluff with a fork and stir in the remaining 1 tablespoon butter, the chicken stock concentrate and a squeeze of lemon juice. Taste and adjust seasoning.
8. Slice the remaining lemon half into wedges. Serve the pork cutlets with the pan sauce drizzled on top, alongside the roasted zucchini and garlic rice. Garnish with the remaining fresh thyme leaves and lemon wedges.

Recipe Tips

FAQ

Can I use chicken instead of pork?

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

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.

Can I substitute the sour cream?

Plain Greek yogurt or crème fraîche are good substitutes. Avoid low-fat versions as they may curdle.