Pan-Seared Pork Cutlets with Fig Balsamic Sauce and Mashed Potatoes

This dish brings together juicy pan-seared pork cutlets and a luscious fig balsamic pan sauce that strikes the perfect balance between sweet and tangy. The sauce, made with fig jam, balsamic vinegar and rich chicken stock, coats each cutlet in a glossy, flavorful finish.

On the side, creamy mashed potatoes and tender roasted zucchini round out the meal, making it a satisfying and well-rounded dinner. Ready in about 30 minutes, this recipe is ideal for a quick yet impressive weeknight meal.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Fig JamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce Pork CutletsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dice potatoes into 1-inch cubes. Place in a pot, cover with salted water and bring to a boil. Cook until fork-tender, about 12-15 minutes.
2. While potatoes cook, trim ends of zucchini and slice into half-moons. Toss with a drizzle of oil, salt and pepper. Spread on a baking sheet and roast for 12-15 minutes, until tender and lightly browned.
3. Pat pork cutlets dry with paper towels. Season both sides with salt, pepper and Italian seasoning.
4. Heat a large skillet over medium-high heat with a drizzle of oil. Add pork cutlets and cook until golden brown and cooked through, about 3-4 minutes per side. Remove from skillet and set aside.
5. In the same skillet, reduce heat to medium. Add balsamic vinegar, fig jam, chicken stock concentrate and ¼ cup water. Stir, scraping up any browned bits and let simmer until slightly thickened, about 2 minutes.
6. Drain potatoes and return to pot. Mash with sour cream, salt and pepper until smooth and creamy.
7. Serve pork cutlets with mashed potatoes and roasted zucchini. Spoon fig balsamic sauce over the pork.

Recipe Tips

FAQ

Can I substitute the pork cutlets with another protein?

Yes, chicken breasts or thighs work well. Adjust cooking time as needed.

What can I use instead of fig jam?

Apricot jam or honey can be used for a similar sweet flavor.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.