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Recipes

Pork Chops with Cranberry, Port, and Rosemary Sauce

By The Bon Appétit Test KitchenPhotography by Tina Rupp

5.0

(1)

A rosemary pork chop with cranberry sauce all on a white dinner plate.

Recipe information

  • Total Time

    30 minutes

  • Yield

    4 servings

Ingredients

4

1"-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 leftover cranberry sauce

Need to make a substitution?

Preparation

  1. 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 1¾ 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.