Pork Chops with Cherries Recipe

How to make it

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• Season each pork chops with salt pepper, break two sprigs of thyme in half and place 2 halves into the meaty part of each pork chop, then drizzle olive oil over the chops, pressing lightly with the backside of your tongs.
• Flip chops and repeat seasoning on the other side.
• Cover chops and let sit at room temperature for about an hour.
• Prep onions and cherries.
• Heat olive oil in heavy skillet over high heat.
• Discard thyme sprigs from chops and place in skillet to sear, about 3 minutes per side or until nicely browned.
• Remove chops from skillet to warm plate and cover with foil.
• Pour off excess fat & oil from skillet and add onions.
• Sauté onions until they start to color, then season lightly with salt and pepper.
• Add cherries to skillet, reduce heat slightly, season lightly with salt and toss thoroughly, sauté mixture until a bit of juice comes out of the cherries.
• Pour in enough water to cover the skillet to about a 1/4" and then add and vinegar and a large thyme sprig, bring to boil, then reduce heat to simmer.
• Return chops to skillet and cover, flipping the chops occasionally until they are done (about 10 minutes).
• Remove chops from skillet, cover, and let rest.
• Further reduce sauce if necessary adjust seasonings, then pour over the chops.