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Pork Chops with Cranberry Port

4 1″ thick pork rib chops

2 3/4 tsp minced fresh rosemary, divided

2 tbsp butter

3/4 cup low salt chicken broth

3/4 cup tawny Port

1 cup left over cranberry sauce.

Sprinkle pork chops with salt, pepper, and t tsp rosemary.  Cook 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 1 3/4 tsp rosemary to same skillet; 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.