Pork Chops with Cranberry, Port, and Rosemary SaucePhoto by Tina Rupp
Recipe information
Total Time
30 minutes
Yield
Makes 4 servings
Ingredients
4 1"-thick pork rib chops
2¾ teaspoons minced fresh rosemary, divided
2 tablespoons (¼ stick) butter
¾ cup low-salt chicken broth
¾ cup tawny Port
1 cup leftover cranberry sauce
Preparation
Sprinkle pork chops with salt, pepper, and 1 teaspoon rosemary. Melt butter in heavy large skillet over medium heat until beginning to brown. Add pork chops and cook until browned and cooked through, about 5 minutes per side. Transfer to platter; cover to keep warm. Add broth, Port, and remaining 1¾ teaspoons rosemary to same skillet and boil until liquid is slightly reduced, about 4 minutes. Add cranberry sauce; bring to boil, then reduce heat to medium and simmer until sauce is thickened, about 7 minutes. Season sauce with salt and pepper. Spoon sauce over pork chops and serve.
