Pork Chops with Cherry Sauce

Ingredients:

3 Tbsp EVOO
2 shallots, thinly sliced
1 pound cherries, pitted and roughly chopped
½ cup low-sodium chicken broth
2 Tbsp orange marmalade
1 Tbsp balsamic vinegar
1/8 teaspoon crushed red pepper flakes
8 boneless pork chops, ½ inch thick
Kosher salt and pepper


Preparation:

Heat 1 tablespoon of the oil in a saucepan over medium heat. Add the shallots and cook for 3 minutes. Stir in the cherries, broth, marmalade, vinegar, and red pepper. Simmer until the sauce thickens, 6-8 minutes. Season the pork with 1 teaspoon and ¼ teaspoon pepper. Heat the remaining oil in a large skillet over medium-high heat. In 2 batches, cook the chops until golden brown and cooked through, 2-3 minutes per side. Divide among individual plates and top with the cherry sauce.