Lemon-Thyme Pork with Roasted Zucchini and Garlic Herb Rice

It's no secret that I love Hello Fresh and their recipes.  This is another favorite for two.

1 small zucchini

1 lemon

2 sprigs thyme

1/2 cup Jasmine rice

12 oz pork cutlets (2 - 6 oz ea)

2 Tbsp garlic herb butter (the recipe is on the blog)

1/4 cup chicken stock

2 Tbsp sour cream

Preheat oven to 450 degrees

Trim and halve zucchini lengthwise; cut crosswise into 1/2" thick half moons.  Place in a bowl and coat with a drizzle of olive oil, salt and pepper.  Place on a baking sheet covered with foil.  Roast for 15 minutes or until browned and tender.  Remove from oven and cover to keep warm.  

Quarter lemon

Strip 1 tsp thyme leaves from stems and finely chop

Place rice, 3/4 cup water, and a large pinch of salt in a small pot.  Bring to a boil and then cover and reduce to a simmer.  Cook until rice is tender (about 15 minutes).  Turn off heat and keep covered until ready to serve.  

Pat the 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).  Transfer to a plate and wipe out pan.

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 chicken stock and bring to a simmer.  Once simmering, turn off heat.  Stir in sour cream and a squeeze of lemon juice.  Season with pepper.

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.