Pork Cutlets in Grape & Thyme Pan Sauce

🥘 Ingredients

• black pepper
  1 pinch
• butter
  1 tbsp
• carrots (peeled and cut diagonally)
  8 oz
• chicken stock concentrate
  1 unit
• cooking oil
  1 tbsp
• dijon mustard
  1 tbsp
• flour
  2 tbsp
• fry seasoning
  1 tsp
• lemon (quartered)
  1 unit
• olive oil
  2 tbsp
• pork cutlets
  2 unit
• potatoes
  12 oz
• red grapes (halved)
  1 c
• salt
  1 tsp
• shallot (peeled and thinly sliced)
  1 unit
• sugar
  ½ tsp
• thyme (minced)
  1½ tsp

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   potatoes thyme fry seasoning carrots chicken stock concentrate lemon red grapes flour dijon mustard pork cutlets shallot cooking oil olive oil salt black pepper butter sugar

   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 c (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
2. 

   2

   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.
3. 

   3

   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 .
4. 

   4

   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.
5. 

   5

   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.
6. 

   6

   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.
7. 7

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