Fig Jam-Bouree Pork Cutlets
with Mashed Potatoes & Zucchini
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
1 unit
Zucchini
2 tablespoon
Sour Cream
(Contains Milk)
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
Salt
Pepper
4 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
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.
