Heat olive oil in a large sauté pan over medium-high heat; sprinkle pork chops with herbes de Provence, salt and pepper to taste. Place pork chops in pan and sear on both sides for 8 to 10 minutes until golden brown. Place pats of butter on each pork chop; reduce heat to low and cook 4 to 5 minutes or until pork chops are cooked through. Transfer pork chops to a serving platter and keep warm.

Add broth and port to the same sauté pan that was used for cooking the pork chops and reduce by half over medium-high heat. Stir in cranberry relish and dried cranberries and reduce to medium heat for about 5 minutes or until sauce is thickened.

To serve, spoon sauce over warm pork chops and garnish with rosemary sprigs.