Pork cutlets with raspberry sauce and parsley carrots

For lunch today, I served lunch for four at a cost of probably about $2 per person.

I had some leg of pork cutlets I got from Wegmans with a coupon for $2. I seasoned them and made my raspberry sauce with champagne vinegar, Chambord, and organic raspberry jam. (Pretty much equal parts each in the skillet with the meat juices after the pork is cooked. See the pork recipe in May for the full version.)

I took lots of parsley from my garden and cooked 3/4 bag baby carrots. I made a butter-parsley sauce.

Then I served with my homemade rye rolls.