Apricot Dijon Pork Cutlets with Roasted Zucchini and Thyme Potatoes

This dish brings together tender pork cutlets with a luscious apricot Dijon sauce, complemented by perfectly roasted zucchini and thyme-infused potatoes. The sauce, made from the pan drippings, apricot jam and mustard, is the star-sweet, tangy and utterly irresistible.

With minimal prep and oven-roasted sides, this meal comes together quickly for a satisfying weeknight dinner. The combination of flavors and textures will have everyone reaching for seconds.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

12 ounce Pork CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Apricot JamView ingredient guideLike ingredientDislike ingredient

10 milliliters Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C). Wash and dry all produce. Trim and dice zucchini into ½-inch pieces. Dice potatoes into ½-inch pieces (no need to peel). Pick 1 tablespoon thyme leaves from stems and finely chop; discard stems.
2. On a baking sheet, toss zucchini with a drizzle of oil and a pinch of salt and pepper. On a separate baking sheet, toss potatoes with a generous drizzle of oil, salt, pepper and half the chopped thyme. Roast zucchini on the top rack and potatoes on the middle rack, tossing halfway through, until golden and tender, 25-30 minutes. Note: zucchini may finish earlier than potatoes.
3. Pat pork cutlets dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Working in batches if needed, add pork and cook until browned and cooked through, 2-3 minutes per side. Transfer to a plate; wipe out the skillet.
4. Return the skillet to low heat with a drizzle of oil. Add remaining chopped thyme and cook until fragrant, about 30 seconds. Whisk in apricot jam, Dijon mustard, chicken stock concentrate and ¼ cup water (⅓ cup for 4 servings). Simmer until slightly thickened, 1-2 minutes. Stir in 1 tablespoon butter until melted. Season with salt and pepper to taste.
5. Return pork to the skillet, turning to coat in the sauce. Remove from heat.
6. Toss roasted zucchini and potatoes together. Divide among plates. Top with pork and drizzle any remaining sauce over the top.

Recipe Tips

FAQ

Can I use a different cut of pork?

Yes, boneless pork chops or tenderloin medallions work well; adjust cooking time as needed.

Can I substitute the apricot jam?

Peach or orange marmalade can be used for a similar sweet-tangy flavor.

Is there a dairy-free option?

Replace butter with a plant-based butter or omit it; the sauce will still be delicious.