Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 857.44 Kcal (3590 kJ) | ||
| Calories from fat | 523.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.18g | 90% | |
|---|---|---|---|
| Cholesterol | 267.82mg | 89% | |
| Sodium | 267.95mg | 11% | |
| Potassium | 737.94mg | 16% | |
| Total Carbs | 32.6g | 11% | |
| Sugars | 29.46g | 118% | |
| Dietary Fiber | 0.76g | 3% | |
| Protein | 42.32g | 85% | |
| Vitamin C | 1.5mg | 2% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 2mg | 11% | |
| Calcium | 59.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 208.14 Kcal (871 kJ) | ||
| Calories from fat | 127.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.12g | 90% | |
|---|---|---|---|
| Cholesterol | 65.01mg | 89% | |
| Sodium | 65.04mg | 11% | |
| Potassium | 179.13mg | 16% | |
| Total Carbs | 7.91g | 11% | |
| Sugars | 7.15g | 118% | |
| Dietary Fiber | 0.18g | 3% | |
| Protein | 10.27g | 85% | |
| Vitamin C | 0.4mg | 2% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 0.5mg | 11% | |
| Calcium | 14.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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