Lemon Thyme Pork
Lemon Thyme Pork Recipe
Try this simple, flavorful dish with Lost Oak Winery Quartet - a complex, aromatic, fruit forward wine. The lemon in the sauce brings out the citrus notes in the Quartet and we are sure you will love this pairing!
- 4 thin, boneless pork cutlets (chops) approx. 1/2 inch thick
- 1-2 tbsp vegetable oil
- 2 lemons
- 1 package fresh thyme (2-3 tsp leaves)
- 2 cloves garlic - finely chopped
- 1 cup jasmine rice (you can substitute with 2 packages of 90 second butter & garlic rice)
- 6 tbsp butter
- 6 tbsp sour cream
- 2 tsp chicken stock concentrate (mat use "Better than Bouillon")
- Pat pork dry with paper towels. Season with salt and pepper.
- Heat oil on medium high and cook pork until browned (approximately 2-3 minutes per side). Turn off heat and set pork aside to rest.
- Melt 2 tbsp butter in bottom of rice pan. Saute 1 clove garlic approximately 30 seconds. Bring water to boil in pan with butter and garlic. Add the rice and cook.
- Make the sauce. Add 2 tbsp butter to pork fry pan, saute 1 clove minced garlic and thyme leaves approximately 30 seconds. Stir in chicken stock concentrate and 1/2 cup water and simmer. Stir in sour cream, 2 more tbsp butter, juice of 1 lemon (approximately 1 tbsp). Season with pepper.
- Fluff rice. Taste and season with salt and pepper if needed.
- Top with pork. Spoon sauce over all. Serve with lemon wedges,.