Pork Cutlets wtih Cranberry Port Sauce

By á-47

Ingredients

• 8 boneless pork chops (1 1/4 lb) each about 1/2" thick
• 21 tea. minced fresh rosemary
• 1/4 tea. each salt and pepper
• 1 Tbsp. olive oil
• 3/4 cup Port wine
• 1 cup whole cranberry sauce

Preparation

Step 1

Season pork chops on both sides with rosemary, salt and pepper. Heat oil in large nonstick skillet over medium-high heat.

Add pork to skillet in batches; cook, turning once, 2 minutes or until browned and cooked through. Remove pork to plate; cover.

Add wine and cranberry sauce to skillet; cook, whisking, about 2 minutes until sauce is slightly thickened. Spoon over pork.