Medallions of Pork with Dried Cherry Sauce

• 4 8-ounce pork loin chops with bone, trimmed of excess fat (about 1 inch thick)
• 2 tablespoons olive oil
• 2 1/2 cups canned low-salt chicken broth
• 1/3 cup dried cherries (about 2 ounces)
• 1/3 cup balsamic vinegar

1. Using sharp knife, cut bones from pork chops.
2. Cover and refrigerate pork.
3. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat.
4. Add bones; saute until brown, about 15 minutes.
5. Pour off any accumulated fat.
6. Add 2 cups broth to skillet.
7. Simmer over low heat until broth is reduced to 1 cup, scraping up any browned bits on bottom of skillet, about 25 minutes.
8. Remove bones from skillet.
9. Add cherries and vinegar to skillet; simmer until reduced to 2/3 cup, about 8 minutes.
10. (Can be made 1 day ahead.
11. Cover; chill.)
12. Sprinkle pork with salt and pepper.
13. Heat 1 tablespoon oil in heavy large skillet over medium-high heat.
14. Add pork; saute until brown, about 2 minutes per side.
15. Add remaining 1/2 cup chicken broth.
16. Reduce heat to low.
17. Cover and cook until pork is just firm and no longer pink in center, about 6 minutes.
18. Transfer pork to plates.
19. Tent with foil to keep warm.
20. Pour cherry mixture into same skillet.
21. Bring to boil.
22. Reduce heat; simmer until sauce is reduced to 3/4 cup and coats back of spoon, about 5 minutes.
23. Season with salt and pepper.
24. Spoon over pork.

pork loin chops with bone, olive oil, chicken broth, cherries, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/medallions-of-pork-with-dried-cherry-sauce-5123 (may not work)