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Pork Chop Recipe

Need some cooking inspiration? Whether you want to cook something new, or are looking for something tasty for the holidays, we want to share the recipe of a popular weekend special with you. Make sure to check back over the holiday season for more recipes. Enjoy!

Pork Chops with Port Wine and Cranberry Sauce

6 servings


  • 6 1-inch thick pork chops
  • Salt and pepper to taste
  • 1 tablespoon finely chopped rosemary
  • ¼ cup diced onion
  • 1 tablespoon minced garlic
  • 1 tablespoon olive oil
  • 1 cup port wine
  • ¼ cup dried cranberries
  • 1 cup demi-glace
  • 1 cup chicken stock 
  • 1 to 2 tablespoons unsalted butter, cut into small pieces
  • Cornstarch slurry if needed


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Season pork chops with salt and pepper to taste and top with the chopped rosemary.
  3. In a large oven proof skillet or cast-iron pan, heat up the olive oil. Add the pork chops and cook each side until golden brown, about 3 to 4 minutes per side.
  4. Transfer the skillet to the oven and cook for about 12 to 15 minutes or until the internal temperature reaches 145 degrees Fahrenheit. 
  5. Remove the skillet from the oven and transfer the pork chops to a platter. Cover them loosely with aluminum foil and let them rest while you make the sauce.
  6. Pour off any excess fat from the skillet. Return the skillet to the stove top over medium high heat.  Add onions and cook for 2 minutes. Add garlic and cook for 1 minute. Add port and stir scraping the bottom of the pan. 
  7. Add the cranberries and simmer for about 5 minutes or until the liquid reduces by half. Lower the heat to medium low and add the demi-glace and chicken stock. Stir and simmer for about 3 minutes. Whisk in the butter until well combined.  If need to thicken, add a cornstarch slurry. 
  8. Taste the sauce and adjust seasoning. 
  9. Return the pork chops to the skillet and coat them with the sauce. 
  10. Serve with choice of sides. 


Unfortunately, our walk-in cooler went down on Saturday (6-17-17) night. We had to toss all stocked food. Due to this unexpected problem, we will be closed Monday, June 19th for Lunch and Dinner and Tuesday, June 20th for Lunch.

We will reopen for Dinner on Tuesday, June 20th.

Thanks for your patience, see you all soon!




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