Cranberries are a wonderful little snack and I also enjoy using them in my cooking. Tonight is a good example and it was fun putting it together. I let the dried cranberries marinate in the Port while the chops were cooking. I had some cranberry sauce left over from the holidays. Any store bought or special home recipe will be just fine.
Tonight’s February 9th 2011 dinner:
Pork Chops with Cranberry, Port, and Rosemary Sauce
PORK CHOPS WITH CRANBERRY, PORT AND ROSEMARY SAUCE
4 1 inch thick pork bone in chops
2 ¾ teaspoons minced fresh rosemary
2 tablespoons butter
¾ cup low salt chicken broth
¾ cup tawny Port
1 cup cranberry sauce
½ cup dried cranberries
Sprinkle the pork chops with salt and pepper and 1 teaspoon rosemary. Cook the butter in a heavy large skillet over medium heat until beginning to brown.
Add the pork chops and cook until browned and cooked through, about 5 minutes per side. Transfer to a platter and keep warm.
Add broth, Port, dried cranberries and the remaining 1 ¾ teaspoons rosemary to same skillet. Boil until the liquid is slightly reduced, about 4 minutes.
Add the cranberry sauce and bring to a boil, then reduce heat to medium and simmer until sauce is thickened, about 7 minutes. Season sauce to taste with salt and pepper. Spoon sauce over pork.