Pork Chops with Cranberry, Port, and Rosemary Sauce

Chef Richard 4 Servings 30 minutes

This recipe would make delicious use of leftover Thanksgiving cranberry sauce, but it can be made anytime of the year with fresh, cooked, or canned cranberry sauce. The addition of Port gives the sauce a sophisticated flavor (no one needs to know the sauce came from a can)


  • 4 1-inch thick pork rib chops
  • 2¾ teaspoons minced fresh rosemary, divided
  • 2 tablespoons (¼ stick) butter
  • ¾ cup low-salt chicken broth
  • ¾ cup tawny Port
  • 1 cup cranberry sauce


  • Sprinkle pork chops with salt, pepper, and 1 teaspoon rosemary. Cook 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 1¾ teaspoons rosemary to same skillet; 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 to taste with salt and pepper. Spoon sauce over pork.