Pork Chops with Cranberry, Port, and Rosemary Sauce

• 4 1"-thick pork rib chops
• 2¾ teaspoons minced fresh rosemary, dividedrosemary
• 2 tablespoons (¼ stick) butterbutter
• ¾ cup low-salt chicken broth
• ¾ cup tawny Port
• 1 cup leftover cranberry sauce

1. 01Sprinkle 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 1¾ 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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