Pork Chops in Balsamic Cherry Sauce

• 2 5-ounce boneless pork chops (each about 1 inch thick)
• 1/3 cup bottled balsamic vinaigrette
• 1 tablespoon butter
• 1 large shallot, thinly sliced
• 1/3 cup canned low-salt chicken broth
• 1/4 cup dried Bing (sweet) or tart cherries (about 1 1/2 ounces)

1. Place pork and vinaigrette in pie dish; turn to coat.
2. Let stand 10 minutes.
3. Melt butter in heavy medium skillet over medium heat.
4. Using tongs, lift pork from marinade; shake off excess.
5. Transfer pork to skillet, reserving marinade in dish.
6. Sprinkle pork with pepper.
7. Saute until brown, about 3 minutes per side.
8. Transfer pork to plate.
9. Add shallot to skillet; stir until softened, about 1 minute.
10. Add broth, cherries and reserved marinade; bring to boil, scraping up browned bits.
11. Return pork to skillet.
12. Simmer until pork is cooked through, cherries are tender and sauce is slightly reduced, about 2 minutes per side.
13. Season with salt and pepper.
14. Transfer pork to plates; top with sauce.

pork chops, vinaigrette, butter, shallot, chicken broth, cherries

Taken from www.epicurious.com/recipes/food/views/pork-chops-in-balsamic-cherry-sauce-5856 (may not work)