Cranberries are a wonderful little snack, and I also enjoy using them in my cooking.
Consequently, I decided to prepare them in the sauce.
Tonight is a good example and it was fun putting it together.
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I let the dried cranberries marinate in the Port while the chops cook.
The plumpness released during cooking therefore making the sauce richer.
I had some cranberry sauce left over from the holidays.
Any store-bought or special home recipe will be just fine.
Any side vegetables, white butter rice, or potatoes will be the perfect side dish with the pork chops.
Pork Chops with Cranberry, Port and Rosemary Sauce
Ingredients
- 4 pork chops bone in, 8-ounces each
- 2¾ teaspoons fresh rosemary, minced
- 2 tablespoons unsalted butter
- ¾ cup sodium free chicken stock
- ¾ cup tawny port
- 1 cup sauce of cranberries
- ½ 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
Cooking Canva provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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