Figgy Balsamic Pork Cutlets
with Roasted Carrots & Rosemary Potatoes
- Milk
You’ve likely come across figs baked into desserts, nestled onto cheese platters, or preserved and slathered on toast for breakfast. But today, we’re mixing it up by pairing fig jam with tangy balsamic vinegar. The result? A sweet and savory sauce that when drizzled on pork cutlets elevates them to extra-special status. Roasted carrots and rosemary potatoes complete the company-worthy meal.
Ingredients
12 ounce
Carrot
5 teaspoon
Balsamic Vinegar
1 unit
Chicken Stock Concentrate
¼ ounce
Rosemary
1 unit
Fig Jam
5 unit
Potatoes
12 ounce
Pork Cutlets
1 unit
Shallot
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Strip rosemary leaves from stems; chop leaves until you have 2 tsp (4 tsp for 4 servings). Halve, peel, and finely chop shallot.
• Toss potatoes on one side of a baking sheet with a drizzle of oil, half the chopped rosemary, and a pinch of salt and pepper. • Toss carrots on empty side with a drizzle of oil, salt, and pepper. • Roast on top rack, tossing halfway through, until tender and crisped, 20-25 minutes.
• While veggies roast, pat pork* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add pork and cook until browned and cooked through, 2-3 minutes per side. (TIP: Depending on the size of your pan, you may need to work in batches.) Remove from pan and set aside.
• Heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and remaining chopped rosemary. Cook, stirring, until softened, 1-2 minutes.
• Stir stock concentrate, vinegar, jam, and ¼ cup water (½ cup for 4 servings) into pan with aromatics. Simmer until thickened and saucy, 2-3 minutes. • Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
• Divide potatoes, carrots, and pork between plates. Drizzle pan sauce over pork and serve.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The figgy balsamic sauce is the star of this dish — sweet, tangy, and a perfect match for pork. Some found the balsamic too sharp; using slightly less vinegar keeps the fig flavor more prominent.
- Ease of prep: The recipe is straightforward and quick to pull together, though the pork cutlets cook fast — watch them closely to avoid overcooking.
- Suggestions: Pork cutlets are thin and easy to overcook, so reduce the cook time by a minute or two and pull them off the heat as soon as they're done. Some preferred thicker pork chops or tenderloin for a juicier result.
- Leftovers: Leftovers reheat well, and the sauce actually loosens nicely in the microwave, making it easier to serve the next day.
- Sauce: A few customers found the sauce too thin — simmer it a little longer, or use slightly less water, to reach a thicker, glossier consistency.
Reviews from our home cooks
I was super iffy on the balsamic fig sauce... but this was definitely a huge hit. All of the flavors paired nicely together. This was an incredibly easy to follow meal with a hearty serving of pork, potatoes, and green beans. All of it was fresh and tasted amazing
Very tasty and simple to prepare. I made a few changes - added garlic and onion powder when seasoning the potatoes; instead of olive oil, used butter and fresh lemon on the green beans (lemon pepper style); and noticed that the fig/balsamic sauce wasn't thickening - luckily I had a jar of fig spread in my fridge, so I added a couple TBS's of that to help the sauce thicken.
The fig pork cutlets were phenomenal in flavor. The sauce that dripped off also soaked into the green beans and potato's which amplified it!
The sauce was absolutely delicious! And the roasted green beans and potatoes worked wonderfully together. I have never had a food that made the flavor of rosemary actually work so very well! So impressed!
I'm not sure what I did wrong because I followed the directions, but the figgy balsamic glaze/sauce was very watery for me. It sunk to the bottom of my plate so really only the shallot on the pork. That being said, it was still pretty good. Potatoes and green beans were delicious. I'm not the biggest pork fan, but have always heard great things about this recipe so I wanted to give it a try in a new way I hadn't experienced before.
The pork was moist and cut like soft butter. Would have liked a lot more of the fig jam, but it was a wonderful taste. The rosemary was SO fresh. Gorgeous!
Potatoes- yum! Pork and sauce- delicious! Roasted green beans- would've been better sauteed. My biggest issue is that the pork cutlets were a terrible cut. They were sliced through the middle so I actually had four super thin pieces instead of two thick ones, meaning there was no way to brown them without it being way over cooked.
The figgy sauce for the pork was delicious! This meal could have easily fed 1 or 2 more people. We'll have leftovers for lunch this week!
My family are normally picky eaters, so I was surprised when the Figgy Balsamic Port Cutlets were a HIT! My son even asked for seconds!
This was the BEST hello fresh meal I have had yet. I absolutely loved the figgy balsamic sauce.
