PORK CUTLETS WITH CUMBERLAND SAUCE

2 Thin-cut boneless pork chops (8 ounces), trimmed of fat
1 Teaspoon extra virgin olive oil
¼ Teaspoon salt
¼ Teaspoon freshly ground pepper
1 Small shallot, thinly sliced
½ Cup dry red wine
½ Teaspoon cornstarch
1½ Teaspoon red wine vinegar
1 Tablespoon red currant jelly
½ Teaspoon brown sugar (optional)
½ Teaspoon Dijon mustard

Heat oil in a medium skillet over medium-high heat. Season pork with 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 shallot to the pan and cook, stirring constantly, until softened, 30 seconds to 1 minute. Add wine and bring to a boil, stirring constantly. Boil until reduced to about 2 tablespoons, 2 to 3 minutes. Whisk 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 jelly, sugar (if using), mustard and any accumulated juices from the pork. Serve the pork with the sauce. Serve with roasted new potatoes and sautéed greens, if desired.

Serving size: 1 pork chop
Calories: 270
Fat: 9 g
Cholesterol: 65 mg
Carbohydrate: 11 g
Protein: 24 g
Sodium: 208 mg

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