Pork Chops with Cranberry, Port, and Rosemary Sauce

Ingredients

• Pork loin, center loin (chops)

  Fresh, bone-in, separable lean and fat, raw

  4 chop without refuse (Yield from 1 raw ch or 796g

• Chicken broth

  Soup, canned, ready-to-serve

  ¾ cup or 180g

• Cranberry sauce

  Sweetened, canned

  1 cup or 277g

• Dessert wine

  Alcoholic beverage, dry

  6 fl oz or 177g

• Rosemary

  Fresh

  2 ¾ tsp or 2g

• Butter

  Unsalted

  2 tbsp or 28g

Directions

1. Finely mince rosemary.
2. Sprinkle pork chops with salt, pepper, and 1 teaspoon rosemary. Melt butter in heavy large skillet over medium heat until beginning to brown. Add pork chops and cook until browned and cooked through, about 5 minutes per side. Transfer to platter; cover to keep warm. Add broth, Port, and remaining 1 3/4 teaspoons rosemary to same skillet and boil until liquid is slightly reduced, about 4 minutes. Add cranberry sauce; bring to boil, then reduce heat to medium and simmer until sauce is thickened, about 7 minutes. Season sauce with salt and pepper. Spoon sauce over pork chops and serve.

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