4 Servings 30 min Cook
4 Chop, excluding refuse (yield from 1 raw Pork Center Rib (Chops)
3/4 Cup Chicken Broth
1 Cup Cranberry Sauce
6 Fl oz Dessert Wine
2 3/4 Tsp Rosemary
2 Tbsp Butter
Finely mince rosemary.
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.
