February 9, 2011

February 9, 2011

February 9, 2011

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


Mashed potatoes

Pork-chops-with-cranberries-Port-and-rosemary-sauce-8x6.JPG

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.

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One Response to February 9, 2011

  1. Eating Bangkok February 10, 2011 at 8:09 pm #

    Looks similar to a dish I made with tart cherries. That was yummy and I’ll bet this is too. The tartness of the cranberries should play very well against the sweetness of the wine and the savory rosemary…nice one!

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