Pork Cutlets in Grape & Thyme Pan Sauce

Name: Pork Cutlets in Grape & Thyme Pan Sauce with Roasted Carrots & Potato Wedges
Yield: 2 servings
Ingredients: 12 oz Potato; 1/4 oz Thyme; 1 tbsp Fry Seasoning; 12 oz Carrot; 1 unit Chicken Stock Concentrate; 1 Lemon; 2 1/4 oz Red Grapes; 1 tbsp All-Purpose Flour; 2 tsp Dijon Mustard; 12 oz Pork Cutlets; 1 unit Shallot; 1 tbsp Cooking Oil, tbsp; 1 tsp Olive Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tbsp Butter, tbsp; 1 tsp Granulated Sugar, tsp

with Roasted Carrots & Potato Wedges

By Recipe0 System

This meal is perfect proof that grapes belong on the dinner table—in the form of a sweet, savory, aromatic pan sauce. They’re simmered with shallot, fresh thyme, chicken stock, Dijon mustard, and lemon juice until the sauce is thick and jammy; then, it’s all spooned over seared pork cutlets and served with roasted carrots and potato wedges. Prepare for the oohs and ahhs from your seriously impressed dinner companions, because this is a sauce to remember.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1/4 oz Thyme
1 tbsp Fry Seasoning
12 oz Carrot
1 unit Chicken Stock Concentrate
1 Lemon
2 1/4 oz Red Grapes
1 tbsp All-Purpose Flour
2 tsp Dijon Mustard
12 oz Pork Cutlets
1 unit Shallot
1 tbsp Cooking Oil, tbsp
1 tsp Olive Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp
1 tbsp Butter, tbsp
1 tsp Granulated Sugar, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

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 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 until you have 1½ tsp (3 tsp for 4). Quarter lemon.
2

Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper.

Toss potatoes on empty side with a drizzle of oil, half the Fry Seasoning (you’ll use the rest in the next step), salt, and 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, 20-25 minutes.
3

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.
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. (For 4 servings, you may need to cook in batches.)

Turn off heat; transfer to a plate and cover loosely with foil to keep warm. Wipe out pan.
5

Heat a drizzle of oil in same pan over medium-high heat. Add shallot and grapes; cook, stirring occasionally, until slightly softened, 1-2 minutes.

Add stock concentrate, minced thyme, mustard, a squeeze of lemon juice, ½ tsp sugar (1 tsp for 4 servings), and ¼ cup water (1⁄3 cup for 4). Cook, stirring occasionally, until thickened, 1-2 minutes.

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

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

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