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!

INGREDIENTS

• 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")

DIRECTIONS

1. Pat pork dry with paper towels. Season with salt and pepper.
2. 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.
3. 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.
4. 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.
5. Fluff rice. Taste and season with salt and pepper if needed.
6. Top with pork. Spoon sauce over all. Serve with lemon wedges,.