Fig Jam-Bouree Pork Cutlets
with Mashed Potatoes & Zucchini
- Milk
Na na na na na na na nana / Na na na na nana / Gettin’ figgy with it. Fig jam, that is! Here, we’ve paired it with balsamic vinegar and rich chicken stock to bring you a pan sauce that’s equal parts sweet, tangy, and savory. In other words, it’s the perfect topping for pan-seared pork cutlets. On the side, there’s creamy mashed potatoes and roasted zucchini, making this a square meal that totally rocks. This fun and fruity recipe will get your tastebuds dancing!
Ingredients
12 ounce
Potatoes
2 tablespoon
Sour Cream
1 unit
Zucchini
5 teaspoon
Balsamic Vinegar
1 unit
Chicken Stock Concentrate
1 unit
Fig Jam
1 teaspoon
Italian Seasoning
12 ounce
Pork Cutlets
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Place a baking sheet on top rack and preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Trim and quarter zucchini lengthwise; cut crosswise into 2-inch pieces.
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth, adding splashes of reserved potato cooking liquid as needed. Keep covered off heat.
While potatoes cook, toss zucchini in a large bowl with a large drizzle of oil, salt, pepper, and Italian Seasoning. Carefully spread out on preheated baking sheet. Roast on top rack until golden brown and slightly crispy, 14-16 minutes.
Pat pork dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in a large, preferably nonstick, pan over mediumhigh heat. Add pork and cook until golden brown and cooked through, 2-3 minutes per side. (For 4 servings, you may need to cook in batches.) Transfer to a plate. Wipe out pan.
Add ¼ cup water (⅓ cup for 4 servings), stock concentrate, and any resting juices from pork to same pan over medium heat. Stir in jam and vinegar. Bring to a simmer and cook until slightly thickened, 2-3 minutes. Turn off heat and stir in 1 TBSP butter. Season with salt and pepper.
Stir a splash more reserved potato cooking liquid into potatoes to rewarm, if necessary. Divide potatoes, zucchini, and pork between plates. Spoon sauce over pork and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Customers loved the fig jam sauce on the pork, creating a comforting dish with summery zucchini and classic mashed potatoes.
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