Pork Chops With Cherry Sauce

• 1 cup cherries pitted
• 3 tablespoons water
• 1/4 cup dry red wine
• 2 tablespoons red wine vinegar
• 3 tablespoons honey
• 1 teaspoon thyme leaves chopped
• 1/2 teaspoon dry mustard
• 1 pinch salt
• 4 loin pork chops thick, bone-in
• salt
• pepper
• 1 tablespoon fat - oil, clarified butter, lard

1. Place the cherries into a small pot and pour in the water, red wine, red wine vinegar, honey, thyme, mustard, and a pinch of salt. Bring to simmer and cook for about 10-15 minutes, smashing the cherries with a wooden spoon about half way through, or until the sauce becomes slightly syrupy.
2. In the meantime, heat a large, heavy skillet over medium high heat until quite hot. Place your fat of choice in the pan, making sure to coat the bottom. Season the pork chops lightly with salt and pepper, reduce the temperature slightly and pan fry them until they reach an internal temperature of 140u0b0 F, or are no longer pink in the center or close to the bone, 4 to 5 minutes on each side.
3. Serve immediately with the cherry sauce.

cherries, water, red wine, red wine vinegar, honey, thyme, dry mustard, salt, loin pork chops, salt, pepper, oil

Taken from www.yummly.com/recipe/Pork-Chops-With-Cherry-Sauce-1670642 (may not work)