Pork Chops with Cranberry, Port and Rosemary Sauce
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Pork Chops with Cranberry, Port and Rosemary Sauce
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 4 pork chops 8-ounces each, bone in
- 2¾ teaspoons rosemary minced, fresh
- 2 tablespoons butter unsalted
- ¾ cup chicken stock sodium free
- ¾ cup tawny port
- 1 cup cranberry sauce
- 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 Information
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Calories
230kcal
(12%)
Carbohydrates
11g
(4%)
Protein
12g
(24%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
53mg
(18%)
Sodium
33mg
(1%)
Potassium
284mg
(6%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
215IU
(4%)
Vitamin C
5.5mg
(6%)
Calcium
18mg
(2%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 11g | 4% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 53mg | 18% |
| Sodium | 33mg | 1% |
| Potassium | 284mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 5.5mg | 6% |
| Calcium | 18mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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