Lemon Thyme Pork with Roasted Zucchini and Garlic Herb Rice

This lemon thyme pork recipe is all about the pan sauce. As the pork sears, it leaves behind delicious browned bits (fond) that become the base for a creamy, tangy sauce with garlic herb butter, lemon and fresh thyme. It’s a simple technique that elevates the entire dish.

Alongside the pork, we have fluffy jasmine rice stirred with garlic herb butter and simply roasted zucchini. It’s a balanced, satisfying meal that comes together in about 35 minutes-perfect for a busy weeknight.

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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

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView 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, then cut crosswise into ½-inch half-moons. Quarter the lemon. Strip 1 teaspoon thyme leaves from stems and finely chop.
2. Place rice, ¾ cup water (1½ cups for 4 servings) and a large pinch of salt in a small pot. Bring to a boil, cover and reduce to a simmer. Cook until rice is tender, about 15 minutes. Turn off heat and keep covered 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, until browned and tender, about 15 minutes. Remove from oven and cover to keep warm.
4. Meanwhile, pat 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 pork and cook until browned and cooked through, 2-3 minutes per side. Turn off heat, transfer pork to a plate and wipe out the pan.
5. Melt half the garlic herb butter in the same pan over medium heat. Add chopped thyme and cook until fragrant, about 30 seconds. Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings) and bring to a simmer. Turn off heat, then stir in sour cream and a squeeze of lemon juice. Season with pepper.
6. Fluff rice with a fork and stir in remaining garlic herb butter. Season with salt and pepper to taste. Divide rice, pork and zucchini between plates. Spoon sauce over pork and 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.

Can I substitute the sour cream?

Greek yogurt or crème fraîche are good substitutes for sour cream.

Can I make this dairy-free?

Use dairy-free butter and omit the sour cream or use a dairy-free yogurt. The sauce will be less creamy but still flavorful.