Balsamic and Cherry Pork Chops

• 1 Tablespoon Unsalted Butter, Divided
• 1- 1/2 pound Boneless Center-cut Loin Pork Chops (4 Chops, About 6 Oz. Each)
• 3/4 teaspoons Coarse Salt, Divided
• 1/2 teaspoons Freshy Ground Black Pepper
• 2 Tablespoons Finely Diced Shallots
• 2 cloves Fresh Garlic, Minced
• 1/4 cups Ruby Port Wine
• 2 Tablespoons Balsamic Vinegar
• 1/2 cups Cherry Preserves

1. 1.
2. Melt 1/2 tablespoon of butter in a large nonstick skillet over medium-high heat.
3. Sprinkle pork evenly with 1/2 teaspoon of the salt and all of the pepper.
4. 2.
5. Add pork to the pan; cook for 3 1/2 minutes on each side.
6. Then remove the pork from the pan.
7. 3.
8. Melt the remaining 1/2 tablespoon of butter in the skillet.
9. Add shallots and garlic to the pan; saute for 30 seconds.
10. 4.
11. Add port and vinegar to the pan; cook for 30 seconds, stirring occasionally.
12. 5.
13. Stir in the remaining 1/4 teaspoon salt and the cherry preserves; cook for 30-60 seconds, stirring constantly, until smooth.
14. Return the pork to the pan; cook for 30 seconds or until desired degree of doneness, turning to coat.
15. Serve immediately.

unsalted butter, center, salt, ground black pepper, shallots, garlic, wine, balsamic vinegar, cherry preserves

Taken from tastykitchen.com/recipes/main-courses/balsamic-and-cherry-pork-chops/ (may not work)