Apricot Pork Cutlets

Apricot Pork Cutlets

with Crispy Zucchini and Potato Jumble

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Our favorite way to take dinner to the next level? A delicious, lick-your-plate-clean pan sauce. Here, apricot jam, tangy dijon mustard, and fresh thyme mingle with the fond—the crispy bits and drippings left by the pork—to create a condiment that you’ll want to drizzle over everything. Speaking of, we’re serving up sides of roasted zucchini and thyme-flecked potatoes for maximum dinnertime deliciousness. Jam out!


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


12 ounce

Yukon Gold Potatoes

¼ ounce


12 ounce

Pork Cutlets

2 tablespoon

Apricot Jam

10 milliliters

Dijon Mustard

1 unit

Chicken Stock Concentrate

Not included in your delivery

3 teaspoon

Vegetable Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2301 kJ
Calories550 kcal
Fat23 g
Saturated Fat10 g
Carbohydrate46 g
Sugar18 g
Dietary Fiber6 g
Protein41 g
Cholesterol105 mg
Sodium560 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Adjust rack to top and middle positions, then preheat oven to 450 degrees. Wash and dry all produce. Trim and dice zucchini into ½-inch pieces. Dice potatoes into ½-inch pieces (no need to peel). Pick 1 TBSP thyme leaves (2 TBSP for 4 servings) from stems; finely chop. Discard stems.


Toss zucchini on a baking sheet with a drizzle of oil and a large pinch of salt and pepper. Toss potatoes on a separate baking sheet with a large drizzle of oil, salt, pepper, and half the chopped thyme. Roast zucchini on top rack and potatoes on middle rack, tossing halfway through, until golden brown and tender, 25-30 minutes. TIP: Check periodically; zucchini may be done before potatoes.


Meanwhile, pat pork dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Working in batches if necessary, add pork and cook until browned and cooked through, 2-3 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.


Heat a drizzle of oil in pan used for pork over low heat. Add remaining chopped thyme. Cook until fragrant, about 30 seconds. Whisk in jam, mustard, stock concentrate, and ¼ cup water (⅓ cup for 4 servings). Simmer until thickened, 1-2 minutes. Stir in 1 TBSP butter until melted. Taste and season with salt and pepper.


Add pork to pan and turn a few times to coat in sauce. Turn off heat.


Toss roasted zucchini and potatoes together. Divide between plates. Top with pork and any remaining sauce.