Apricot Pork Cutlets
with Crispy Zucchini and Potato Jumble
Our favorite way to take dinner to the next level? A delicious, lick-your-plate-clean pan sauce. Here, apricot jam, tangy dijon mustard, and fresh thyme mingle with the fond—the crispy bits and drippings left by the pork—to create a condiment that you’ll want to drizzle over everything. Speaking of, we’re serving up sides of roasted zucchini and thyme-flecked potatoes for maximum dinnertime deliciousness. Jam out!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
12 ounce
Yukon Gold Potatoes
¼ ounce
Thyme
12 ounce
Pork Cutlets
2 tablespoon
Apricot Jam
10 milliliters
Dijon Mustard
1 unit
Chicken Stock Concentrate
Not included in your delivery
3 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top and middle positions, then preheat oven to 450 degrees. 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 TBSP thyme leaves (2 TBSP for 4 servings) from stems; finely chop. Discard stems.
Toss zucchini on a baking sheet with a drizzle of oil and a large pinch of salt and pepper. Toss potatoes on a separate baking sheet with a large drizzle of oil, salt, pepper, and half the chopped thyme. Roast zucchini on top rack and potatoes on middle rack, tossing halfway through, until golden brown and tender, 25-30 minutes. TIP: Check periodically; zucchini may be done before potatoes.
Meanwhile, pat pork dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Working in batches if necessary, add pork and cook until browned and cooked through, 2-3 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.
Heat a drizzle of oil in pan used for pork over low heat. Add remaining chopped thyme. Cook until fragrant, about 30 seconds. Whisk in jam, mustard, stock concentrate, and ¼ cup water (⅓ cup for 4 servings). Simmer until thickened, 1-2 minutes. Stir in 1 TBSP butter until melted. Taste and season with salt and pepper.
Add pork to pan and turn a few times to coat in sauce. Turn off heat.
Toss roasted zucchini and potatoes together. Divide between plates. Top with pork and any remaining sauce.
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