Pan-Seared Pork Cutlets with Grape-Thyme Sauce and Roasted Vegetables

This dish proves that grapes belong on the dinner table. Red grapes are simmered with shallot, fresh thyme, chicken stock, Dijon mustard and lemon juice until the sauce is thick and jammy. It’s then spooned over perfectly seared pork cutlets.

Roasted carrots and potato wedges round out the meal, making it a satisfying and impressive dinner that will earn you plenty of compliments. The sweet-tart sauce pairs beautifully with the savory pork and earthy vegetables.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2.25 ounce Red GrapesView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

12 ounce Pork CutletsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch wedges. Peel carrots and slice into ½-inch thick rounds. Pick thyme leaves from stems; discard stems. Halve lemon. Mince shallot. Halve grapes.
2. On a baking sheet, toss potato wedges with fry seasoning, a drizzle of olive oil, salt and pepper. Spread in a single layer. Roast for 10 minutes, then add carrot rounds to the same sheet, toss with a little olive oil, salt and pepper. Continue roasting until potatoes are golden and carrots are tender, about 15 minutes more.
3. While vegetables roast, pat pork cutlets dry with paper towels. Season all over with salt and pepper. In a large skillet, heat cooking oil over medium-high heat. Add pork cutlets and cook until golden brown and cooked through, about 3-4 minutes per side (internal temperature 145°F). Transfer to a plate and tent with foil.
4. Reduce heat to medium. Add butter to the same skillet. Add minced shallot and cook, stirring, until softened, about 1 minute. Add flour and cook, stirring, for 30 seconds. Add chicken stock concentrate, ¼ cup water, Dijon mustard, sugar and halved grapes. Stir to combine. Bring to a simmer and cook until sauce thickens slightly, about 2-3 minutes. Stir in thyme leaves and a squeeze of lemon juice. Season with salt and pepper to taste.
5. Return pork cutlets to the skillet, turning to coat in sauce. Serve pork with roasted potatoes and carrots, spooning any remaining sauce over the top. Garnish with additional thyme if desired.

Recipe Tips

FAQ

Can I use boneless pork chops instead of cutlets?

Yes, boneless pork chops work well. Adjust cooking time as needed to reach an internal temperature of 145°F.

What can I serve instead of potatoes and carrots?

Mashed potatoes, roasted sweet potatoes or a simple green salad would be great alternatives.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.