Pork Chops and...Cherry Sauce?

• 2 cups Cherries, Pitted
• 1/4 cups Red Wine
• 1/4 cups Water
• 2 Tablespoons Red Wine Vinegar
• 1/2 teaspoons Dry Mustard
• 2 teaspoons Fresh Thyme
• 3 Tablespoons Honey
• 3 Tablespoons Extra Virgin Olive Oil, Divided
• 10 ounces, weight Baby Spinach
• 2 teaspoons Coarse Salt
• 1 teaspoon Freshly Ground Pepper
• 4 whole Boneless Pork Chops

1. In a small sauce pan, toss the cherries, wine, water, vinegar, mustard, thyme, honey and a pinch of salt.
2. Bring to a simmer and cook 15 minutes, breaking up the cherries with a wooden spoon.
3. Heat 2 tablespoons of the oil in a medium skillet over medium-high.
4. Add the spinach and cook until wilted, 2 minutes.
5. Sprinkle with a little salt and pepper.
6. Remove from skillet and cover to keep warm.
7. Season both sides of the chops with salt and pepper.
8. Add the remaining oil and add the pork chops.
9. Sear for 5 minutes on 1 side, flip and sear 4 to 5 more minutes.
10. Serve chops with spinach and drizzle with cherry sauce!

cherries, red wine, water, red wine vinegar, dry mustard, thyme, honey, olive oil, spinach, salt, freshly ground pepper, chops

Taken from tastykitchen.com/recipes/main-courses/pork-chops-ande280a6cherry-sauce/ (may not work)