HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFig Jam Bouree Pork Cutlets
Fig Jam-Bouree Pork Cutlets

Fig Jam-Bouree Pork Cutlets

with Mashed Potatoes & Zucchini

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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!

Tags:Family Friendly

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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 unit


2 tablespoon

Sour Cream


1 teaspoon

Italian Seasoning

12 ounce

Pork Cutlets

1 unit

Chicken Stock Concentrate

2 tablespoon

Fig Jam

5 teaspoon

Balsamic Vinegar

Not included in your delivery

Kosher Salt


4 teaspoon

Vegetable Oil

2 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2761 kJ
Calories660 kcal
Fat35 g
Saturated Fat14 g
Carbohydrate48 g
Sugar19 g
Dietary Fiber5 g
Protein39 g
Cholesterol140 mg
Sodium390 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
Potato Masher
Baking Sheet
Large Bowl
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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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.