---
title: "Pork Cutlets in Grape & Thyme Pan Sauce"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pork-cutlets-in-grape-thyme-pan-sauce-5fea600cdc9fbb260b5864cc
servings: 2
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: Hard
allergens: [Wheat, Milk]
tags: [Calorie Smart, Carb Smart, Pork, Dinner, Roasted]
rating: 4.0
rating_count: 5000
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the unique grape and thyme pan sauce, finding it surprisingly delicious with the pork
  - theme: Ease of prep
    text: Some found it time-consuming, but others praised the simple preparation and tender pork cutlets
image: "https://images.recipes.furrysalamander.com/Pork%20Recipes/Pork%20Cutlets/pork-cutlets-in-grape-thyme-pan-sauce.avif"
---
@potatoes{12%oz}
@thyme{1½%tsp}(minced)
@fry seasoning{1%tsp}
@carrots{8%oz}(peeled and cut diagonally)
@chicken stock concentrate{1%unit}
@lemon{1%unit}(quartered)
@red grapes{1%cup}(halved)
@flour{2%tbsp}
@dijon mustard{1%tbsp}
@pork cutlets{2%unit}
@shallot{1%unit}(peeled and thinly sliced)
@cooking oil{1%tbsp}
@olive oil{2%tbsp}
@salt{1%tsp}
@black pepper{1%pinch}
@butter{1%tbsp}
@sugar{½%tsp}

Preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice shallot. Halve grapes. Strip thyme leaves from stems; mince leaves. Quarter lemon.

On a #baking sheet{}, toss carrots on one side with a drizzle of olive oil, salt, and pepper. Toss potatoes on the empty side with a drizzle of cooking oil, half the fry seasoning, salt, and pepper. Roast on the top rack until veggies are browned and tender ~{20%minutes}.

Meanwhile, pat pork dry with paper towels and season all over with salt and pepper. On a large plate, combine flour and remaining fry seasoning. Add pork and press to coat all over, shaking off any excess.

Heat a drizzle of olive oil in a #large pan{} over medium-high heat. Add coated pork and cook until browned and cooked through, 2-3 minutes per side. Turn off heat; transfer to a plate and cover loosely with foil to keep warm. Wipe out pan.

Heat a drizzle of oil in the same pan over medium-high heat. Add shallot and grapes; cook, stirring occasionally, until slightly softened ~{1%minute}. Add chicken stock concentrate, minced thyme, dijon mustard, a squeeze of lemon juice, ½ tsp sugar, and ¼ cup water. Cook, stirring occasionally, until thickened ~{1%minute}. Remove from heat and stir in 1 tbsp butter. Season with salt and pepper.

Divide pork, carrots, and potatoes between plates. Spoon pan sauce over pork. Serve with remaining lemon wedges on the side.