Pork chops with cranberry, port and rosemary sauce.
Cranberries are a wonderful little snack and I also enjoy using them in my cooking. Consequently I decided to prepare them in the sauce.
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. The plumpness release during cooking therefore making the sauce richer.
I had some cranberry sauce left over from the holidays. Any store bought or special home recipe will be just fine.
Any side vegetables, white butter rice or potatoes will be the perfect side dish with the pork chops.
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.