RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1770
| View Recipe |
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| Recipe Name: |
Pork Chops with Cranberry, Port and Rosemary Sauce |
| Source: |
epicurious.com |
Submitted by: |
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Last Modified: |
2008-04-04
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.40
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
4 8-ozs pork chops, rib
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Directions:
Sprinkle pork chops with salt, pepper, and 1/3 of the 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 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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| Nutrition per Serving: |
| Calories: |
537 |
Total Carbs: |
27.1 |
Net Carbs: |
26.9 |
| Cholesterol: |
136.1 |
Fat: |
21.8 |
Protein: |
48.41 |
| Fiber: |
0.15 |
Sodium: |
146.50 |
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