- 4 boneless pork chops, about ½-inch thick
- Olive oil
- 1 teaspoon Herbs de Provence
- ¼ cup water, white wine or stock
- 2 tablespoons butter
- 1 shallot, minced
- ½ cup red wine
- ½ cup chicken or beef stock
- 2 tablespoons balsamic vinegar
- 2 teaspoons Dijon
- 2 tablespoons honey
- 1 fresh rosemary sprig
- 2 cups frozen, pitted sweet cherries
For the Cherry Sauce:
Melt the butter in a 3 QT saucepan over medium heat. Add the shallot and cook for 2 minutes, or until it is softened. Add the remaining ingredients except for the cherries, whisking to combine. Stir in the cherries and bring the mixture to a boil. Reduce the heat slightly and allow the sauce to gently boil for about 15 minutes, or until it is thickened and slightly reduced. Remove the rosemary sprig and season with salt and pepper to taste.
Heat a grill pan over medium heat. Brush the pork chops with olive oil and season both sides with salt, pepper and Herbs de Provence. Place the chops in the hot grill pan and grill for 3 minutes. Turn the pork over, splash in the water, wine or stock and cover with the lid. Allow the pork to continue to cook for 4-5 more minutes or until it has reached the desired doneness.
Top the grilled pork chops with a generous spoonful of the cherry balsamic sauce and serve.