Pork Chops with Cranberry, Port and Rosemary Sauce

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: 4

Author: Giangi Townsend

Ingredients

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

Instructions

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.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.