Pork Chops with Cranberry, Port, and Rosemary Sauce
Mostly meat
Amount to eat (1 serving)
Time to prepare: 30 mins to prep
Time to cook: 30 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0g
Sucrose: 0g
Glucose: 0.3g
Fructose: 0.2g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 0g

Fats

Saturated: 6.5g
Monounsaturated:5g
Polyunsaturated: 1.2g
Trans: 0.2g

Fatty Acids

Total Omega 3: 0g
Total Omega 6: 0.2g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 0.8g 4%
Net Carbs: 32
Sodium: 226.3mg 10%
Potassium: 371.4
Cholesterol: 62.4

Nutritional Values (g)


Calories: 374 Fat: 14g
Protein: 19g Carbs: 32g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Pork center rib (chops) (Fresh, loin, boneless, separable lean only, cooked, pan-fried)
4 chop, excluding refuse (yield from 1 raw / 264 grams
Chicken broth (Soup, canned, ready-to-serve)
3/4 cup / 180 grams
Cranberry sauce (Sweetened, canned)
1 cup / 277 grams
Dessert wine (Alcoholic beverage, dry)
6 fl oz / 177 grams
Rosemary (Fresh)
2 3/4 tsp / 1.9 grams
Butter (Unsalted)
2 tbsp / 28.4 grams

Instructions

Step 1
Finely mince rosemary.
Step 2
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.