Pork Cutlets in Grape & Thyme Pan Sauce

🥘 Ingredients

• Dijon mustard
  1 tsp
• aluminum foil
• ary seasoning
  1 tbsp
• black pepper
  3 tsp
• butter
  2 tbsp
• carrot
  6 oz
• chicken stock concentrate
  1 unit
• cooking oil
  4 tbsp
• flour
  1 tbsp
• lemone
• lmon
  1
• olive oil
  2 tsp
• ooking oil
  2 tbsp
• papper towels
• pork cutlets
  8 oz
• potatoes
  12 oz
• red grapes
  4 oz
• salt
  3 tsp
• shallot (thinly)
  1
• sugar
  2 tsp
• thyme
  1 oz

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   Adjust rack to top position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrot on a diagonal into ½-inch-thick pieces; keep carrots on one side of a baking sheet . Cut potatoes into ½-inch-thick wedges. Halve, peel, and thinly slice shallot ; halve red grapes ; strip thyme leaves from stems and mince leaves untill you have ½ tsp (3 tsp for 4); quarter lmon .

   carrot: 6 oz, potatoes: 12 oz, shallot: 1 (thinly), red grapes: 4 oz, thyme: 1 oz, lmon: 1
2. 

   2

   Toss carrots on one side of sheet with a drizzle of cooking oil , salt , and black pepper . Toss potatoes on empty side with a drizzle of cooking oil , half the ary seasoning (you'll use the rest in the next step), salt , and black pepper . (For 4 servings, divide between 2 sheets; roast carrots on middle rack and potatoes on top rack.) Roast on top rack until veggies are browned and tender, ⏱️ 25 minutes .

   cooking oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp, cooking oil: 2 tbsp, ary seasoning: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Meanwhile, pat pork cutlets dry with papper towels and season all over with salt and black pepper . On a large plate, combine flour and remaining Fry Seasoning. Add pork and press to coat all over, shaking off any excess.

   pork cutlets: 8 oz, papper towels, salt: 1 tsp, black pepper: 1 tsp, flour: 1 tbsp
4. 

   4

   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; work in batches for 4 servings. Turn off heat; transfer to a plate and cover loosely with aluminum foil and let rest. Keep warm.

   olive oil: 2 tsp, aluminum foil
5. 

   5

   Return the pan to medium heat. Add a drizzle of ooking oil (from the same bottle) and add the sliced shallot and halved grapes. Cook, stirring occasionaly, until slightly s soft, ⏱️ 1-2 minutes . Add chicken stock concentrate , minced thyme, Dijon mustard , a squeeze of lemone juice, sugar (use 1 tsp for the 2-serving amount), and ¼ cup water. Cook, stirring, until the sauce thickens, 1-2 minutes. Remove from heat and stir in butter ; season with salt and black pepper .

   ooking oil: 2 tbsp, chicken stock concentrate: 1 unit, Dijon mustard: 1 tsp, lemone, sugar: 2 tsp, butter: 2 tbsp, salt, black pepper
6. 

   6

   Divide pork, carrots, and potatoes between plates; spoon pane sauce over pork. Serve with remaining lemon wedges.