Lemon Thyme Pork Cutlets with Roasted Zucchini and Garlic Herb Rice

This lemon thyme pork cutlets recipe is all about big flavor with minimal effort. A quick pan sauce made with garlic herb butter, lemon and sour cream transforms simple seared pork into something special. Paired with tender roasted zucchini and fluffy jasmine rice, it’s a complete meal that feels elegant but comes together in under an hour.

The secret is the fond-those browned bits left in the pan after searing the pork. They infuse the sauce with deep savory notes, while fresh thyme and lemon keep it bright. Serve with extra lemon wedges for a pop of citrus.

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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. Preheat oven to 450°F with a rack in the top position. Wash and dry all produce. Trim the zucchini, halve lengthwise, then cut crosswise into ½-inch half-moons. Quarter the lemon. Strip 1 teaspoon of thyme leaves from the stems and finely chop.
2. In a small pot, combine the rice, ¾ cup water and a big pinch of salt. Bring to a boil, cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Remove from heat and keep covered until ready to serve.
3. Meanwhile, toss the zucchini on a baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack, flipping halfway, until browned and tender, 14-16 minutes. Remove and cover to keep warm.
4. Pat the pork cutlets 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. Transfer to a plate and wipe out the pan.
5. Melt half the garlic herb butter in the same pan over medium heat. Add the chopped thyme and cook until fragrant, about 30 seconds. Stir in the chicken stock concentrate and ¼ cup water, scraping up any browned bits. Bring to a simmer and cook for 1-2 minutes. Turn off heat, then 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. Season with salt and pepper to taste. Divide the rice, pork and zucchini among plates. Spoon the sauce over the pork. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless 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 replace 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.