Apricot Dijon Pork Cutlets with Roasted Zucchini and Thyme Potatoes

This recipe brings together juicy pork cutlets, a sweet and tangy apricot Dijon pan sauce and perfectly roasted vegetables for a dinner that feels special but comes together easily. The sauce is the star-made by deglazing the pan with apricot jam, Dijon mustard and chicken stock, it’s packed with flavor from the browned bits left by the pork.

Alongside, you’ll find crispy roasted zucchini and tender Yukon Gold potatoes tossed with fresh thyme. It’s a complete meal that’s sure to become a weeknight favorite.

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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

1 unit Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 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 the oven to 450°F (230°C) and position racks in the top and middle. Wash and dry all produce. Trim the zucchini and cut into ½-inch dice. Cut the potatoes into ½-inch pieces (no need to peel). Pick 1 tablespoon of thyme leaves from the stems and chop finely; discard the stems.
2. On one baking sheet, toss the diced zucchini with a drizzle of oil and a generous pinch of salt and pepper. On a separate baking sheet, toss the potatoes with a drizzle of oil, salt, pepper and half of the chopped thyme. Roast the zucchini on the top rack and the potatoes on the middle rack, tossing halfway through, until golden brown and tender, 25-30 minutes. (The zucchini may finish earlier; check periodically.)
3. Meanwhile, pat the pork cutlets dry with paper towels and season both sides with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Working in batches if needed, add the pork and cook until browned and cooked through, 2-3 minutes per side. Transfer the pork to a plate and turn off the heat. Wipe out the skillet.
4. Return the skillet to low heat and add a drizzle of oil. Add the remaining chopped thyme and cook until fragrant, about 30 seconds. Whisk in the apricot jam, Dijon mustard, chicken stock concentrate and ¼ cup water (⅓ cup for 4 servings). Simmer until the sauce thickens, 1-2 minutes. Stir in 1 tablespoon butter until melted. Taste and adjust seasoning with salt and pepper.
5. Return the pork cutlets to the skillet, turning them a few times to coat with the sauce. Turn off the heat.
6. Toss the roasted zucchini and potatoes together on a platter or divide among plates. Top with the pork cutlets and spoon any remaining sauce over the top.

Recipe Tips

FAQ

Can I use bone-in pork chops instead of cutlets?

Yes, but adjust cooking time as bone-in chops are thicker. Cook until the internal temperature reaches 145°F (63°C).

What can I substitute for apricot jam?

Peach jam or orange marmalade work well as substitutes, maintaining the sweet-tart balance.

Can I make this recipe dairy-free?

Yes, omit the butter or use a dairy-free alternative. The sauce will still be delicious.