Pork with Cumberland Sauce– Summer hot lunch recipe wagon presents a hot meal you can take to work, the beach or send to camp. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today isPork with Cumberland Sauce
SUMMER HOT LUNCH RECIPE WAGON: Pork with Cumberland Sauce
For a simple side dish, steam yellow squash and zucchini, and toss it with butter and parsley
4 ½ inch thick rib or loin pork chops ( about 6 ounces each)
1 tablespoon vegetable oil
¼ cup red-currant jelly
2 tablespoons ruby port
1 teaspoon cornstarch
2 teaspoons lemon juice or lemon slices
1 teaspoon finely grated lemon peel
Trim and discard any excess fat from pork chops. In a large skillet heat oil over moderate heat. Add the pork chops and cook, turning them occasionally, about 6 minutes or until the juices run clear.
Meanwhile, in a small saucepan, melt jelly over moderate heat. In a cup mix port and cornstarch until smooth. Stir the mixture into the melted jelly. Cook until thickened and bubbly, stirring constantly about 5 minutes. Stir in lemon peel and lemon juice.
Transfer the pork chops to a warm serving platter. Pour the sauce over the chops, garnish with lemon slices. Pack warm in a heated meal tote for a hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
SUMMER LUNCH CHEF