---
title: Fig Jam-Bouree Pork Cutlets
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/fig-jam-bouree-pork-cutlets-5e2b49aa421fe274f9466f3c
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Milk
tags:
  - Kid Friendly
  - Calorie Smart
  - Easy Prep
  - Carb Smart
rating: 4.0
rating_count: 4400
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Customers loved the fig jam sauce on the pork, creating a comforting dish with summery zucchini and classic mashed potatoes.
nutrition:
  calories: 90
  protein: 1
  fat: 1
  carbohydrates: 17
  sugar: 16
  fiber: 1
  sodium: 240
  potassium: 310
  calcium: 20
  iron: 0.4
image: "https://images.recipes.furrysalamander.com/Pork%20Recipes/Pork%20Cutlets/fig-jam-bouree-pork-cutlets.avif"
---
Place a #baking sheet{} on top rack and preheat oven to 450 degrees. Wash and dry all produce. Dice @potatoes{12%oz} into ½-inch pieces. Trim and quarter @zucchini{1%unit} 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%minutes}-~{20%minutes}. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with @sour cream{2%tbsp} and @butter{1%tbsp} (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 @olive oil{}, @salt{}, @black pepper{}, and @italian seasoning{1%tsp}. Carefully spread out on preheated baking sheet. Roast on top rack until golden brown and slightly crispy ~{14%minutes}-~{16%minutes}.

Pat @pork cutlets{12%oz} dry with @paper towels{}; season all over with salt and pepper. Heat a large drizzle of oil in a #large pan{} over mediumhigh heat. Add pork and cook until golden brown and cooked through ~{2%minutes}-~{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), @chicken stock concentrate{1%unit}, and any resting juices from pork to same pan over medium heat. Stir in @fig jam{1%unit} and @balsamic vinegar{5%tsp}. Bring to a simmer and cook until slightly thickened ~{2%minutes}-~{3%minutes}. Turn off heat and stir in @butter{1%tbsp}. 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.