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Pork Chops with Cranberry, Port, and Rosemary Sauce

Pork Chops with Cranberry, Port, and Rosemary Sauce

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This elegant pork chops with cranberry, port, and rosemary sauce recipe is a fantastic way to elevate a simple weeknight staple into a sophisticated, high-protein dinner. The combination of tart cranberry sauce and deep, sweet tawny Port creates a glossy glaze that cuts perfectly through the richness of the meat. Fragrant rosemary adds a woody, savoury note that ties the dish together, making it feel like a celebratory meal with very little effort.

Perfect for a quick festive supper or a comforting weekend treat, this dish makes excellent use of leftover cranberry sauce from the fridge. Serve these succulent chops alongside some buttery mashed potatoes or steamed seasonal greens to soak up the delicious fruity gravy. It is a nutritious, protein-packed choice for those looking for a satisfying meal that delivers on both flavour and texture.

Ingredients for Pork Chops with Cranberry, Port, and Rosemary Sauce

4 1-inch-thick pork rib chops
2 3/4 teaspoons minced fresh rosemary, divided
2 matskedar (1/4 paket) smör
180ml low-salt chicken broth
180ml tawny Port
240ml leftover cranberry sauce

How to make Pork Chops with Cranberry, Port, and Rosemary Sauce

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.

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