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.
Pork Chops with Cranberry, Port and Rosemary Sauce
- 8 ounces pork chops 4 8-ounces bone in pork chops
- 2.75 tsp rosemary 2 3/4 teaspoons minced fresh rosemary
- 2 tbsps unsalted butter 2 tablespoons unsalted butter
- 0.75 cup sodium free chicken stock 3/4 cup sodium free chicken stock
- 0.75 cup port 3/4 cup tawny port
- 1 cup cranberries 1 cup sauce of cranberries
- 0.5 cup cranberries 1/2 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.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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