Spice-Rubbed Pork Cutlets with Apricot Jam Glaze and Scallion Couscous

This recipe brings together bold flavors and simple techniques for a dinner that feels special but comes together in under 30 minutes. Pork cutlets are seasoned with a smoky cinnamon paprika rub, then seared until golden and juicy. The real star is the quick pan sauce: apricot jam, Dijon mustard and lemon juice meld with the browned bits from the pan to create a glossy, sweet-tangy glaze that coats every slice.

Alongside, you’ll find chewy Israeli couscous studded with scallions and tender yellow squash with a light char. A pat of butter stirred into the couscous adds richness, while fresh lemon zest brightens the squash. This balanced plate is perfect for a cozy weeknight meal or a casual dinner with guests.

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Ingredients

1 unit Yellow SquashView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

12 ounce Pork CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Smoky Cinnamon Paprika SpiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Apricot JamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Trim and quarter the squash lengthwise, then cut crosswise into ½-inch pieces. Zest and quarter the lemon; squeeze 1 tablespoon lemon juice into a medium bowl.
2. Heat a drizzle of olive oil in a small lidded pot over medium-high heat. Add scallion whites and couscous. Cook until scallion whites are softened, about 1 minute. Stir in ¾ cup water and a pinch of salt. Cover and bring to a boil. Reduce heat to low and cook until water is absorbed and couscous is tender, 6-8 minutes. Keep covered until ready to serve.
3. Meanwhile, pat pork cutlets dry with paper towels. Season with salt and pepper, then rub all over with the smoky cinnamon paprika spice. Set aside.
4. Heat a drizzle of olive oil in a large pan over medium-high heat. Add squash and cook, stirring occasionally, until tender and lightly charred, 4-6 minutes. Season with salt and pepper. Sprinkle with as much lemon zest as you like. Transfer to a bowl and cover loosely with foil to keep warm.
5. To the bowl with lemon juice, stir in apricot jam, chicken stock concentrate, Dijon mustard and ¼ cup water. Heat a drizzle of olive oil in the same pan 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. Add the jam mixture to the pan and simmer until slightly thickened, about 1 minute. Turn off heat; stir in 1 tablespoon butter until melted. Season with salt and pepper.
6. Return pork to the pan with the glaze; turn to coat. Reheat couscous over low heat; stir in remaining 1 tablespoon butter until melted. Divide couscous and squash between plates. Top couscous with pork and drizzle with any remaining glaze. Garnish with scallion greens. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will differ. Israeli couscous is larger and chewier; regular couscous cooks in about 5 minutes and may need less water. Adjust accordingly.

What can I substitute for the smoky cinnamon paprika spice?

You can mix 1 teaspoon smoked paprika, ½ teaspoon ground cinnamon and a pinch of cayenne or black pepper to approximate the flavor.

Can I make this recipe without the apricot jam?

Apricot jam adds sweetness and body to the glaze. You could substitute another fruit jam like peach or orange marmalade or use honey with a splash of vinegar.