After the excesses of the holiday season, I’ve been trying to figure out how to be more economical in the kitchen, while still eating great food. As it is, I already make meals to eat for several days and despite having to eat the same thing for days in a row, that works well. Just last week, my grocery store had some great deals on staples, so I stocked up on butter and chicken breasts which will also help stretch my food budget.
In my ongoing attempt to be less wasteful and use the ingredients I buy before they go wilty or smelly or moldy, I invested in a herb keeper. I’ve had it for a few weeks and so far it’s been a great investment, allowing me to keep both rosemary and thyme for much longer than usual. Unlike some of the kitchen gadgets I’ve thought I needed to have which are now stored in a bag in one of my kitchen drawers, this herb keeper is useful.
Now is a good time of the year to make this recipe, as there is also leftover cranberry sauce stored in my freezer. It’s a happy day for me when my leftovers can be repurposed. Don’t even get me started on the turkey carcass I managed to stow away after Christmas dinner for soup-making later.
Here’s what happened.
You don’t have to buy a herb keeper for this recipe.
Chopped some rosemary and mixed it with salt and pepper.
Got some pork chops and seasoned them with the rosemary, salt and pepper.
Then cooked the pork chops until they were browned.
Grabbed the cranberries and some chicken stock to make the sauce.
Leftover goodness in the pan used for cooking the pork chops.
Chicken stock, Port and rosemary were added to the pan and were reduced.
Then the cranberries were added.
Pork Chops with Cranberry, Port and Rosemary Sauce, served with steamed snow peas and mashed potatoes.
You can find the recipe here:
Pork Chops with Cranberry, Port and Rosemary Sauce
4 1-inch-thick pork rib chops
2 3/4 teaspoons minced fresh rosemary, divided
2 tablespoons (1/4 stick) butter
3/4 cup low-salt chicken broth
3/4 cup tawny Port
1 cup leftover cranberry sauce
Sprinkle pork chops with salt, pepper, and 1 teaspoon rosemary. Melt 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 remaining 1 3/4 teaspoons rosemary to same skillet and 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 chops and serve.