Pork Chops with Cranberry, Port, and Rosemary Sauce

Pork Chops with Cranberry, Port, and Rosemary Sauce
Photo by Tina Rupp

Ingredients

  • 4 1-inch-thick pork rib chops
  • 1 cup leftover cranberry sauce
  • 2 ¾ teaspoons fresh rosemary
  • 2 tablespoons butter
  • ¾ cup low-salt chicken broth
  • ¾ cup tawny Port

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...

View full recipe at Epicurious

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