Spice-Rubbed Pork with a Jammy Glaze

Spice-Rubbed Pork with a Jammy Glaze

over Scallion Couscous and Yellow Squash

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We’re big fans of pan sauces because they’re an easy way to make a great dish completely irresistible. Here, apricot jam, lemon juice, and tangy mustard mingle with fond—that’s chef speak for those crispy bits left by seared protein—to create a delicious condiment you’ll want to drizzle over everything. Speaking of, we’re serving up sides of chewy Israeli couscous and lightly charred yellow squash for maximum dinnertime deliciousness.


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

Total Time25 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Yellow Squash

2 unit


1 unit


½ cup

Israeli Couscous


12 ounce

Pork Cutlets

1 tablespoon

Smoky Cinnamon Paprika Spice

2 tablespoon

Apricot Jam

1 unit

Chicken Stock Concentrate

2 teaspoon

Dijon Mustard

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat34 g
Saturated Fat14 g
Carbohydrate56 g
Sugar20 g
Dietary Fiber6 g
Protein39 g
Cholesterol130 mg
Sodium460 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
Medium Pot
Small Bowl
Paper Towel
Aluminum Foil
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Trim and quarter squash lengthwise; cut crosswise into ½-inchthick pieces. Zest and quarter lemon (quarter both lemons for 4 servings); squeeze 1 TBSP juice (2 TBSP for 4) into a medium bowl.


Heat a drizzle of olive oil in a small, lidded pot over medium-high heat. Add scallion whites and couscous. Cook until scallion whites are softened, about 1 minute. Stir in ¾ cup water (1½ cups for 4 servings) and salt. Cover and bring to a boil. Once boiling, reduce heat to low. Cook until water has absorbed and couscous is tender, 6-8 minutes. Keep covered until ready to serve.


Meanwhile, pat pork dry with paper towels. Season with salt and pepper, then rub all over with Smoky Cinnamon Paprika Spice. Set aside.


Heat a drizzle of olive oil in a large pan over medium-high heat. Add squash and cook, stirring occasionally, until tender and lightly charred, 4-6 minutes. Taste and season with salt and pepper. Sprinkle with as much lemon zest as you like. Transfer to a bowl and cover loosely with aluminum foil to keep warm.


To bowl with reserved lemon juice, stir in jam, stock concentrate, mustard, and ¼ cup water (⅓ cup for 4 servings). Heat a large drizzle of olive oil in pan used for squash over medium-high heat. Working in batches if necessary, add pork and cook until browned and cooked through, 2-3 minutes per side. Transfer to a plate. Add jam mixture to pan. Simmer until slightly thickened, about 1 minute. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.


Add pork to pan with glaze; turn to coat. Return couscous to low heat. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Divide couscous and squash between plates. Top couscous with pork and drizzle with any remaining glaze. Garnish with scallion greens. Serve with any remaining lemon wedges on the side.