Pork Escalope in Grape and Lemon Sauce

For the pork cutlet in wide-grape-lemon sauce, finely dice the onion, carrot and bell bell pepper. Chop the lemon with peel, removing the seeds. Cut the grapes into quarters.

Fry the pork cutlets in a little coconut oil, add the vegetables and lemon and fry briefly. Quench with water, then add the whipped cream while stirring.

Season with salt, pepper and curry. Then add the grapes, cover and simmer on low heat.

To serve, pile the vegetables on top of the meat and pour the juice over them.

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