• 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.

• In a small pot, combine rice, 3/4 cup water (11/2 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.

• 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.

• 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.

• 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 1/4 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.

• 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.