Figgy Balsamic Pork Cutlets

Name: Figgy Balsamic Pork Cutlets with Roasted Carrots & Rosemary Potatoes
Yield: 2 servings
Ingredients: 12 oz Potato; 12 oz Carrot; 5 tsp Balsamic Vinegar; 1 unit Chicken Stock Concentrate; 1/4 oz Rosemary; 1 unit Fig Jam; 12 oz Pork Cutlets; 1 unit Shallot

with Roasted Carrots & Rosemary Potatoes

By Recipe0 System

You’ve likely come across figs baked into desserts, nestled onto cheese platters, or preserved and slathered on toast for breakfast. But today, we’re mixing it up by pairing fig jam with tangy balsamic vinegar. The result? A sweet and savory sauce that when drizzled on pork cutlets elevates them to extra-special status. Roasted carrots and rosemary potatoes complete the company-worthy meal.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
12 oz Carrot
5 tsp Balsamic Vinegar
1 unit Chicken Stock Concentrate
1/4 oz Rosemary
1 unit Fig Jam
12 oz Pork Cutlets
1 unit Shallot

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Strip rosemary leaves from stems; chop leaves until you have 2 tsp (4 tsp for 4 servings). Halve, peel, and finely chop shallot.
2

Toss potatoes on one side of a baking sheet with a drizzle of oil, half the chopped rosemary, and a pinch of salt and pepper.

Toss carrots on empty side with a drizzle of oil, salt, and pepper.

Roast on top rack, tossing halfway through, until tender and crisped, 20-25 minutes.
3

While veggies roast, pat pork* dry with paper towels; season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium heat. Add pork and cook until browned and cooked through, 2-3 minutes per side. (TIP: Depending on the size of your pan, you may need to work in batches.) Remove from pan and set aside.
4

Heat a drizzle of olive oil in pan used for pork over medium heat. Add shallot and remaining chopped rosemary. Cook, stirring, until softened, 1-2 minutes.
5

Stir stock concentrate, vinegar, jam, and ¼ cup water (½ cup for 4 servings) into pan with aromatics. Simmer until thickened and saucy, 2-3 minutes.

Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
6

Divide potatoes, carrots, and pork between plates. Drizzle pan sauce over pork and serve.

Pork is fully cooked when internal temperature reaches 145°.

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