Pork Chops with Cranberry, Port and Rosemary Sauce

  • 15 mins total
  • 5 mins prep
  • 10 mins cook
  • serves 4 
pork chops with cranberry, port and rosemary sauce
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IntroductionSkip To The Recipe

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.

Giangi's Kitchen Signature

 

Nutrition Facts
Pork Chops with Cranberry, Port and Rosemary Sauce
Amount Per Serving
Calories 230 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 53mg 18%
Sodium 33mg 1%
Potassium 284mg 8%
Total Carbohydrates 11g 4%
Dietary Fiber 2g 8%
Sugars 5g
Protein 12g 24%
Vitamin A 4.3%
Vitamin C 6.7%
Calcium 1.8%
Iron 3.9%
* Percent Daily Values are based on a 2000 calorie diet.
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Pork Chops with Cranberry, Port and Rosemary Sauce

  • 15 mins total
  • 5 mins prep
  • 10 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings
US - Metric

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  • 4 8-ounces bone in pork chops
  • 2 3/4 teaspoons minced fresh rosemary
  • 2 tablespoons unsalted butter
  • 3/4 cup sodium free chicken stock
  • 3/4 cup tawny port
  • 1 cup sauce of cranberries
  • 1/2 cup dried cranberries

Instructions

  1. 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.

  2. Add the pork chops and cook until browned and cooked through, about 5 minutes per side. Transfer to a platter and keep warm.

  3. 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.

  4. 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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