Lemon Thyme Pork with Roasted Green Beans & Garlic Herb Rice

Hello Fresh to the rescue again.  I honestly loved the time in my life that I had weekly meal boxes delivered with new recipes to try each week.  It made meal planning so much easier.  This recipe was another one of our favorites.  

12 oz fresh green beans

1 tsp dried thyme

1 1/2 lbs pork cutlets

1/4 cup chicken stock

2 lemons

1 cup Jasmine rice

4 Tbsp garlic herb butter

4 Tbsp sour cream

Adjust oven rack to top position and preheat to 450 degrees.  Wash and dry all produce.

Quarter 1 lemon.  

In a small pot, combine rice, 1 1/2 cups water, 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.  

While rice cooks, toss green beans on a baking sheet with a drizzle of olive oil, salt and pepper.  Roast on top rack, tossing halfway through until browned and tender 10 - 12 minutes.  Cover to keep warm.  

Meanwhile, pat pork dry with paper towel.  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 and transfer to a plate.  Wipe out pan,

Melt half the garlic herb butter (you'll use the rest later) in same pan over medium-high heat.  Add thyme and cook until.  l fragrant, 30 seconds.  Stir in chicken stock and bring to a simmer.  Cook for 2 - 3 minutes, then remove pan from heat.  Stir in sour cream, 2 Tbsp butter and squeeze of lemon juice.  Season with pepper.

Fluff the rice and stir in the rest of the garlic herb butter.  Taste and season with salt and pepper.  Divide rice, pork, and green beans between plates.  Spoon sauce over pork.  Serve with remaining lemon wedges on the side.