Pork Chops With Cranberry Port And Rosemary Sauce Recipes

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PORK CHOPS WITH CRANBERRY, PORT AND ROSEMARY SAUCE



Pork Chops with Cranberry, Port and Rosemary Sauce image

Provided by theyadmin

Categories     Pork

Time 15m

Number Of Ingredients 7

8 ounces pork chops (4 8-ounces bone in pork chops)
2.75 tsp rosemary (2 3/4 teaspoons minced fresh rosemary)
2 tbsps unsalted butter (2 tablespoons unsalted butter)
0.75 cup sodium free chicken stock (3/4 cup sodium free chicken stock)
0.75 cup port (3/4 cup tawny port)
1 cup cranberries (1 cup sauce of cranberries)
0.5 cup cranberries (1/2 cup dried cranberries)

Steps:

  • 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 Facts : Calories 230 kcal, Carbohydrate 11 g, Protein 12 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 53 mg, Sodium 33 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

PORK CHOPS WITH CRANBERRY, PORT, AND ROSEMARY SAUCE



Pork Chops with Cranberry, Port, and Rosemary Sauce image

Categories     Berry     Pork     Thanksgiving     Quick & Easy     Dinner     Cranberry     Rosemary     Port     Fall     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 6

4 1-inch-thick pork rib chops
2 3/4 teaspoons minced fresh rosemary, divided
2 tablespoons (1/4 stick) butter
3/4 cup low-salt chicken broth
3/4 cup tawny Port
1 cup leftover cranberry sauce

Steps:

  • 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.

PORK CHOPS WITH CRANBERRY PAN SAUCE



Pork Chops with Cranberry Pan Sauce image

Moist and tender pork chops are treated to a sweet, light cranberry glaze in this weeknight-friendly entree. It's one of my husband's favorite recipes, and it's quite suitable for company, too. -Stephanie Homme, Baton Rouge, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

6 boneless pork loin chops (4 ounces each)
3/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
2 teaspoons cornstarch
1 cup cranberry-apple juice
2 teaspoons honey
3/4 cup dried cranberries
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh parsley
3 cups hot cooked brown rice

Steps:

  • Sprinkle pork chops with salt and pepper. In a large skillet coated with cooking spray, brown chops over medium heat, 3-5 minutes per side. Remove from pan. , In same pan, mix cornstarch, juice and honey until smooth; stir in cranberries and herbs. Bring to a boil, stirring to loosen browned bits from pan; cook until thickened and bubbly, about 2 minutes., Add chops. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 4-5 minutes. Let stand 5 minutes before serving. Serve with rice.

Nutrition Facts : Calories 374 calories, Fat 8g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 333mg sodium, Carbohydrate 52g carbohydrate (23g sugars, Fiber 3g fiber), Protein 25g protein.

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