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.