Pork Cutlets in Grape & Thyme Pan Sauce
with Roasted Carrots & Potato Wedges
- Wheat
- Milk
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.
Ingredients
12 ounce
Potatoes
¼ ounce
Thyme
1 tablespoon
Fry Seasoning
12 ounce
Carrot
1 unit
Chicken Stock Concentrate
1 unit
Lemon
2.25 ounce
Red Grapes
1 tablespoon
Flour
(Contains: Wheat)
2 teaspoon
Dijon Mustard
12 ounce
Pork Cutlets
1 unit
Shallot
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
1 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1 teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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. (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.
• 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.
• Divide pork, carrots, and potatoes between plates. Spoon pan sauce over pork. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique grape and thyme pan sauce, finding it surprisingly delicious with the pork 🍇.
- Ease of prep: Some found it time-consuming, but others praised the simple preparation and tender pork cutlets.
- Suggestions: Consider adding more grapes for extra flavor; some preferred thicker pork chops to avoid overcooking.
- Portions: Several wanted more carrots; a few suggested adding a green vegetable for better balance.
- Texture: Some found the pork slightly tough; cooking it less may help keep it tender and juicy.
Reviews from our home cooks
The sauce was delicious, and using an air fryer for the potatoes and carrots made them perfectly crispy. I also liked that the pork cutlets were so thin, which allowed them to crisp nicely without taking forever or getting burnt trying to cook the inside.
Was excited to try the grape thyme sauce. Never had a sauce like this, but I loved it. Plus the pork cutlets are always tender and the fry seasoning on the potatoes is a favorite.
This was really good. I opted to pan roast the carrots and potatoes together in a cast iron skillet. I feel that cooking this way you don't loose the moisture from the carrots. I also added in diced shallot and jalapeño. The grape pan sauce was a delicious new adventure. Will definitely order again.
Carrots were a bit rubbery when I made this meal but the grape and thyme pan sauce was delicious! The pork is always so good and tender with all of your meals.
I forgot to order my meals, so the 2 pork dishes were on your schedule this week. We usually don't eat pork, however this cutlet recipe was excellent. We enjoyed it very much. The grape sauce was sooooo good!
Good hearty meal. There were plenty of potatoes and carrots. Even though the potatoes and carrots were baked at the same time, the potatoes were done first and the carrots were still crunchy. Suggest more cooking time for the carrots. Loved the grape & thyme pan sauce!
I think more grapes could be used in the sauce. For 4 people, i cut them in quarters to make it go farther. The carrots were hood baked. The cutlets were tastey. I just substituted the flour for Gluten free flour.
4 stars for the carrots, sauce and pork. The seasoning for the potatoes was ok. I halved the grapes to make sure almost every bite had a piece with the sauce. I usually don't like carrots, but I think I ate them first!
This recipe was excellent. The pork was delicious and the sauce really brought it to another level. And of course the roasted potatoes and carrots are always excellent
This one was great. The Grape sauce was outstanding and we had enough pork for leftovers. It needed more carrots for 4 people.
