Ingredients
1tbspvegetable oil
4pork chops,bone-in center-cut, about ¾-inch-thick and 8 to 9 oz each
2tspkosher salt
½tspground black pepper
½tspgarlic powder
2cupssweet cherries,pitted halved, fresh or frozen
1½tspthyme leaves,fresh chopped or ½ dried
¼tspkosher salt
1cuptawny port wine
2tbspunsalted butter
Preparation
Sprinkle the pork chops on both sides with salt, pepper, and garlic powder.
Heat the oil in a large skillet over medium to medium-high heat. Add the pork chops two at a time, so as to not crowd the pan, and cook until browned on the first side for 4 to 5 minutes.
Flip pork chops over and cook on another side for 3 to 4 minutes more. Transfer to a tray or platter and cover with foil to keep warm.
Repeat with the remaining pork chops, adding more oil to the pan if dry.
Add the cherries, thyme, and salt to the pan and cook so they start to release their juices and soften, scraping up the stuck-on bits on the bottom of the pan for 3 to 4 minutes.
Add the Port and let simmer until reduced by about half for 10 to 12 minutes. Stir in the butter until emulsified and the sauce is nice and glossy. Taste and adjust with more salt to taste.
Serve the pork chops with the sauce on the side for diners to spoon on their plates or over their chops.
