Lemon-Thyme Pork with Roasted Zucchini & Garlic Herb Rice

We’re big fans of pan sauces because they’re an easy way to make a great dish completely irresistible. Here, garlic herb butter, lemon juice, tangy sour cream, and fresh thyme mingle with fond—that’s chef speak for those crispy bits left by seared meat—to create a condiment that you’ll want to drizzle over everything. Speaking of, we’re serving up sides of fluffy jasmine rice and simply roasted zucchini for maximum dinnertime deliciousness.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust rack to top position.Wash and dry all produce.

Step 2

In sm. pot, combine rice, ¾ cup water, and a big pinch of salt; bring to boil. Cover & reduce to low simmer. Cook (15-18 min.) until rice is tender. Keep covered off heat until ready to serve.

Step 3

Roast Zucchini

Step 4

Meanwhile , toss zucchini on baking sheet with drizzle of oil, salt, & pepper. Roast (14-16 min.) on top rack [flip halfway through] until browned & tender. Remove from oven; cover to keep warm.

Step 5

While roasting, pat pork dry with paper towels; season all over with salt & pepper. Heat drizzle of oil in lg. pan over med.-high. Add pork; cook (2-3 min. Per side) until browned & cooked through. Turn off heat; transfer to a plate. Wipe out pan.

Step 6

Fluff rice with fork; stir in remaining garlic herb butter. Taste; season with salt & pepper. Divide rice, pork, & zucchini between plates. Spoon sauce over pork. Serve with remaining lemon wedges on side.

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