Fig Jam-Bouree Pork Cutlets

🥘 Ingredients

• balsamic vinegar
  5 tsp
• black pepper
• butter
  2 tbsp
• chicken stock concentrate
  1 unit
• fig jam
  1 unit
• italian seasoning
  1 tsp
• olive oil
• paper towels
• pork cutlets
  12 oz
• potatoes
  12 oz
• salt
• sour cream
  2 tbsp
• zucchini
  1 unit

🍳 Cookware

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

1. 

   1

   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.

   potatoes: 12 oz, zucchini: 1 unit
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 - ⏱️ 20 minutes . Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream and butter (2 TBSP for 4 servings) until smooth, adding splashes of reserved potato cooking liquid as needed. Keep covered off heat.

   sour cream: 2 tbsp, butter: 1 tbsp
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 preheated baking sheet. Roast on top rack until golden brown and slightly crispy ⏱️ 14 minutes - ⏱️ 16 minutes .

   olive oil, salt, black pepper, 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 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.

   pork cutlets: 12 oz, paper towels
5. 

   5

   Add ¼ cup water (⅓ cup for 4 servings), chicken stock concentrate , and any resting juices from pork to same pan over medium heat. Stir in fig jam and balsamic vinegar . Bring to a simmer and cook until slightly thickened ⏱️ 2 minutes - ⏱️ 3 minutes . Turn off heat and stir in butter . Season with salt and pepper.

   chicken stock concentrate: 1 unit, fig jam: 1 unit, balsamic vinegar: 5 tsp, butter: 1 tbsp
6. 

   6

   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.