Pork Cutlets with Cumberland Sauce
- Active Time 15m
- Total Time 15m
Old-fashioned, sweet and sour Cumberland Sauce, a British favorite, makes a fine topping for pork. Round out the meal with roasted new potatoes and sautéed greens.
- 1 teaspoon extra-virgin olive oil
- 2 thin-cut boneless pork chops (8 ounces), trimmed of fat
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 small shallot, minced
- 1/2 cup dry red wine
- 1/2 teaspoon cornstarch
- 1 1/2 teaspoons red-wine vinegar
- 1 tablespoon red currant jelly
- 1/2 teaspoon brown sugar (optional)
- 1/2 teaspoon Dijon mustard
Heat the oil in a medium skillet over medium-high heat. Season the pork with the salt and pepper, transfer to the pan and cook until browned and no longer pink in the middle, 1 to 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
Add the shallot to the pan and cook, stirring constantly, until softened, 30 seconds to 1 minute. Add the wine and bring to a boil, stirring constantly. Boil until reduced to about 2 tablespoons, 2 to 3 minutes. Whisk the cornstarch and vinegar in a small bowl; whisk into the sauce. Cook, stirring, until thickened and glossy, about 30 seconds. Remove from the heat and stir in the jelly, sugar (if using), mustard and any accumulated juices from the pork. Serve the pork with the sauce.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
270 calories; 9g total fat; 3g total saturated fat; 65mg cholesterol; 208mg sodium; 11g carbohydrates; 0g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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