Lemon Thyme Pork

Name: Lemon Thyme Pork with Roasted Green Beans & Garlic Herb Rice
Yield: 2 servings
Ingredients: 6 oz Green Beans; 1/4 oz Thyme; 2 tbsp Sour Cream; 1/2 cup Rice; 1 unit Chicken Stock Concentrate; 1 Lemon; 2 tbsp Garlic; 12 oz Pork Cutlets; tsp Salt, tsp; tsp Black Pepper, tsp

with Roasted Green Beans & Garlic Herb Rice

By Recipe0 System

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 green beans for maximum dinnertime deliciousness.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Green Beans
1/4 oz Thyme
2 tbsp Sour Cream
1/2 cup Rice
1 unit Chicken Stock Concentrate
1 Lemon
2 tbsp Garlic
12 oz Pork Cutlets
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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

Quarter lemon. Strip 1 tsp thyme leaves from stems; finely chop leaves.
2

In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), 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.
3

While rice cooks, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack, tossing halfway through, until browned and tender, 10-12 minutes.

Cover to keep warm.
4

Meanwhile, pat pork* dry with paper towels; 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. (For 4 servings, you may need to work in batches.)

Turn off heat; transfer to a plate. Wipe out pan.
5

Melt half the garlic herb butter (you’ll use the rest later) in same pan over medium-high heat. Add chopped thyme and cook until fragrant, 30 seconds. TIP: To add additional herbaceous flavor to your sauce, feel free to chop up more of the remaining thyme.

Stir in stock concentrate and ¼ cup water (1⁄3 cup for 4 servings); bring to a simmer. Cook for 2-3 minutes, then remove pan from heat.

Stir in sour cream, 1 TBSP plain butter (2 TBSP for 4), and a squeeze of lemon juice. Season with pepper.
6

Fluff rice with a fork; stir in remaining 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.

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