Pork Chops with Cranberry, Port, and Rosemary Sauce
- ¾ cup tawny Port
- 1 cup leftover cranberry sauce
- 4 1-inch-thick pork rib chops
- 2 tablespoons butter
- 2 ¾ teaspoons fresh rosemary
- ¾ cup low-salt chicken broth
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...