Fig Jam-Bouree Pork Cutlets

🥘 Ingredients

• balsamic vinegar
  1 tbsp
• black pepper
  ½ tsp
• butter
• chicken stock concentrate
  1 tbsp
• fig jam
  2 tbsp
• italian seasoning
  1 tsp
• olive oil
• pork cutlets
  2 pieces
• potatoes
  1 unit
• salt
  1 tsp
• sour cream
  2 tbsp
• water
• zucchini
  2 pieces

🍳 Cookware

• baking sheet
• medium pot
• large bowl
• large pan

1. 

   1

   Preheat oven to 450°F. Place a baking sheet on the top rack to heat. Wash and dry all produce. Dice potatoes into ½-inch pieces. Trim and quarter zucchini lengthwise, then cut crosswise into 2-inch pieces.

   potatoes: 1 unit, zucchini: 2 pieces
2. 

   2

   Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender ⏱️ 15 minutes . Reserve ½ cup potato cooking liquid, then drain and return potatoes to the pot. Mash with sour cream and 1 tbsp butter until smooth, adding splashes of reserved liquid as needed. Keep covered off heat.

   sour cream: 2 tbsp, butter
3. 

   3

   While potatoes cook, toss zucchini in a large bowl with a large drizzle of olive oil , salt , black pepper , and italian seasoning . Carefully spread out on the preheated baking sheet. Roast on the top rack until golden brown and slightly crispy ⏱️ 14 minutes .

   olive oil, salt: 1 tsp, black pepper: ½ tsp, italian seasoning: 1 tsp
4. 

   4

   Pat pork cutlets dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until golden brown and cooked through ⏱️ 2 minutes per side. Transfer to a plate. Wipe out the pan.

   pork cutlets: 2 pieces
5. 

   5

   Add ¼ cup water , chicken stock concentrate , and any resting juices from the pork to the same pan over medium heat. Stir in fig jam and balsamic vinegar . Bring to a simmer and cook until slightly thickened ⏱️ 2 minutes . Turn off heat and stir in 1 tbsp butter. Season with salt and pepper.

   water, chicken stock concentrate: 1 tbsp, fig jam: 2 tbsp, balsamic vinegar: 1 tbsp
6. 

   6

   Stir a splash more reserved potato cooking liquid into the potatoes to rewarm, if necessary. Divide potatoes, zucchini, and pork between plates. Spoon sauce over the pork and serve.