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Pork Cutlets in Grape & Thyme Pan Sauce
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Pork Cutlets in Grape & Thyme Pan Sauce

Pork Cutlets in Grape & Thyme Pan Sauce

with Roasted Carrots & Potato Wedges

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.

Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time15 minutes


serving amount

12 ounce

Yukon Gold Potatoes

1 tablespoon

Fry Seasoning

12 ounce


1 unit


1 unit


2.25 ounce

Red Grapes

¼ ounce


1 tablespoon


(Contains Wheat)

12 ounce

Pork Cutlets

1 unit

Chicken Stock Concentrate

2 teaspoon

Dijon Mustard

Not included in your delivery



1 teaspoon

Olive Oil

1 tablespoon

Vegetable Oil

1 tablespoon


(Contains Milk)

½ teaspoon



Nutrition Values

/ per serving
Energy (kJ)2720 kJ
Calories650 kcal
Fat27 g
Saturated Fat8 g
Carbohydrate70 g
Sugar20 g
Dietary Fiber14 g
Protein42 g
Cholesterol85 mg
Sodium930 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Paper Towel
Aluminum Foil
Large Pan



• 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.

Roast Carrots & Potatoes

• 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.

Coat Pork

• 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.

Cook Pork

• 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.

Make Pan Sauce

• 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.