Pork Chops with Port Wine Sauce Recipe

  • Serves: 4
  • 8 thick) boneless pork chops (1 1/4 pounds) (1/2 inch )
  • 2 teaspoons fresh rosemary, minced
  • 1 each salt and pepper (1/4 teaspoon each)
  • 3/4 cup Port wine
  • 1 cup whole cranberry sauce
Combine rosemary with salt and pepper. Use this mixture to season both sides of each chop. Heat 1 T. olive oil in large nonstick skillet over medium-high heat. Cook pork chops in batches, until browned and cooked through. Remove to plate and cover. Add wine and cranberry sauce to skillet; cook, whisking, about 2 minutes or until sauce is slightly thickened. Spoon sauce over pork to serve.
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