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.
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