Pork Chops With Cherry Wine Sauce

• 1 tablespoon olive oil
• 4 center cut boneless pork chops
• salt and pepper
• 2/3 cup dry red wine
• 1/3 cup beef broth
• 3 tablespoons honey
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon dry mustard
• 2 teaspoons cornstarch
• 2 tablespoons balsamic vinegar
• 1 (16 ounce) can pitted dark cherries

1. Add the oil to a large saute pan. Season chops with salt and pepper. Brown the chops on both sides; reduce the heat and continue cooking until no pink remains and cooked through taking care not to overcook. Remove to a platter and keep warm.
2. Combine the wine, broth, honey, thyme, salt and mustard in the saute pan and bring the mixture to a boil. Boil for 5 minutes.
3. Combine the cornstarch and vinegar and add it to the wine mixture. Bring to a boil and boil for one minute. Stir in the cherries.
4. Return the chops to the pan and heat through before serving.

olive oil, center, salt, dry red wine, beef broth, honey, thyme, salt, mustard, cornstarch, balsamic vinegar, cherries

Taken from www.food.com/recipe/pork-chops-with-cherry-wine-sauce-492294 (may not work)