Pork Chops with Cranberry, Port, and Rosemary Sauce

Ingredients for Pork Chops with Cranberry, Port, and Rosemary Sauce

• 4 1-inch-thick pork rib chops

• 2 3/4 teaspoons minced fresh rosemary, divided

• 2 tablespoons (1/4 stick) butter

• 180ml low-salt chicken broth

• 180ml tawny Port

• 240ml leftover cranberry sauce

How to make Pork Chops with Cranberry, Port, and Rosemary Sauce

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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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.