Pork Chops in Port and Rosemary Sauce

Pork Chops in Port and Rosemary Sauce

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This dish can be made with pork chops or loin, but it's best with pork chops, the leaner cut. The port and rosemary sauce is rich and full of flavor.
Servings: 6
Calories: 4098


  • 10 pork chops each weighing about 7 oz
  • 4 tbsp chopped rosemary
  • 3 1/3 floz oil
  • 3 1/2 oz chopped onion
  • 2 chopped cloves of garlic
  • 6 oz diced tomato flesh
  • 3 1/3 floz port
  • 6 3/4 floz brown stock


  • Season 10 x 200 g pork chops and sprinkle with 50 g chopped rosemary; saute in 100 ml oil and when cooked remove from the pan and retain.
  • Saute 100 g chopped onion and 2 chopped cloves of garlic in the same pan, add 175 g diced tomato flesh, cook for 2 minutes, then moisten with 100 ml port and 200 ml brown stock and allow to reduce.
  • Serve the chops coated with this sauce.
Calories: 4098 kcal
Carbohydrates: 28 g
Protein: 431 g
Fat: 238g
Saturated Fat: 57 g
Trans Fat: 2 g
Cholesterol: 1330 mg
Sodium: 1768 mg
Potassium: 8051 mg
Fiber: 7 g
Sugar: 10 g
Vitamin A: 2174 IU
Vitamin C: 37 mg
Calcium: 292 mg
Iron: 13 mg
Cuisine Portuguese
Ingredients Pork, Pork Chop
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