Pork Chops with Port & Cranberries

Ingredients;

• 1 cup reduced-sodium chicken broth
• 1/2 cup port
• 1/2 tsp. grated fresh ginger
• 1/2 cup fresh cranberries
• 2 tsp. fresh lemon juice
• 1 tbsp. reduced-sodium chicken broth
• 1/2 tsp. cornstarch
• kosher salt
• freshly ground black pepper
• 4 boneless pork sirloin chops, cut 3/4-inch thick
• 1 tbsp. chopped fresh rosemary
• 3 garlic cloves, minced
• 1 tbsp. extra-virgin olive oil

Makes 4 Servings

1. In a small saucepan, combine the 1 cup chicken broth, port, and ginger. Bring to boiling. Boil gently for 15-20 minutes or until liquid is reduced to 1/2 cup. Add cranberries; cook just until cranberries begin to pop. Stir in lemon juice. In a small bowl stir together the 1 tablespoon chicken broth and the cornstarch; add to the cranberry mixture. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Season to taste with kosher salt and pepper.
2. Meanwhile, season pork chops with kosher salt and pepper. Sprinkle chops evenly with rosemary and garlic, pressing lightly with fingers. In a large skillet heat olive oil over medium-high heat. Add pork chops; cook for 8-12 minutes or until chops are done (160 F) and juices run clear, turning once. Serve chops with cranberry mixture.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the Sonoma Diet Cookbook. This is a quick, easy and delicious meal will get you in the mood for the holidays. Who knew that cranberries went so well with pork and port? The pork is so succulent and juicy it will melt in your mouth. I added a touch of garlic to this dish because garlic always taste better when it's added to a savory dish. Any red wine will do in this dish if you don't have port on hand.