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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
Directions:View on Bon Appetit
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