| | Directions | | 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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| Ingredients | | - |  | 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 |
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