Pork chops with cranberry, Port and rosemary sauce

In light of it being Thanksgiving weekend (in Canada!), a recipe for pork chops with cranberry sauce caught my eye. David is a rather huge fan of cranberry sauce, and Thanksgiving in general, so I thought this would make for a tasty trial of a new Bon Appétit cookbook. The recipe also points out this would be a good post-Thanksgiving meal, in the event of leftover cranberry sauce. Despite the sudden resurgence of warm temperatures here in Chicago, 'tis the season to get into the fall spirit!

Recipe

from The Bon Appétit Cookbook: Fast Easy FreshServes 22-1" thick pork chops1 tbsp butter1/2 cup cranberry sauce1-1/2 tsp minced fresh rosemary, divided6 tbsp chicken broth6 tbsp tawny PortSprinkle pork chops with salt, pepper and a bit of rosemary. Cook butter in a skillet over medium heat until beginning to brown. Add pork chops and cook until browned and cooked through. Transfer to platter and keep warm. Add broth, Pork and remaining rosemary to same skillet; boil until liquid is slightly reduced. Add cranberry sauce; bring to a boil, then reduce heat to medium and simmer until sauce is thickened. Season sauce to taste and spoon over pork.

Musings

We didn't have tawny Port so we substituted sweet Marsala. The recipe also recommended substituting ruby Port, dry Marsala or Madeira.As advertised by the title of the cookbook, the recipe was in fact fast and easy. For our first recipe out of the book, I'd say it was a success! The cranberry and Port made for a sweet, flavourful combination. David's always a sucker for cranberries and sweet pork, and this recipe delivered on both fronts. We served it with mashed potatoes and corn--I ended up getting myself a second helping of mashed potatoes and sopping up the rest of that tasty sauce! A satisfying, straightforward meal.