Pork chops with cranberry, Port and rosemary sauce

This is also good with boneless skinless chicken thighs.

Makes 4 servings

INGREDIENTS
4 1 inch thick pork rib chops (or 4 boneless skinless chicken thighs)
2 3/4 tsp minced fresh rosemary (divided)
2 TB butter
3/4 cup low salt chicken broths
3/4 cup tawny Port (or Madeira or sherry)
1 cup cranberry sauce (fresh or canned)

PREPARATION
Sprinkle meat wit salt, pepper and 1 tsp rosemary. Cook butter in heavy large skillet over medium heat until beginning to brown. Add meat and cook until brown and cooked through (3-5 minutes per side).
Transfer to a platter, cover and keep warm.
Add broth, Port and remaining 1 3/4 tsp rosemary to the skillet; boil until liquid is slightly reduced (about 4 minutes). Add cranberry sauce, bring to boil, then reduce to medium and simmer until sauce is thickened (about 7 minutes) Season sauce to taste with salt & pepper. Spoon sauce over meat and serve.

Bon Appetit fast easy fresh cookbook pg 401