Pork chops exude such divine juices of their own that I am not sure this sour cherry sauce might not taste better slathered over some needier grilled chicken, over a bit of too-dry duck, or even worked up into a pie filling (it is very sweet). But do please indulge, and decide what you think. Accompany it with an Argentinian malbec -- because they all seem to exude the appropriate tart cherriness themselves.
You will need (for the sauce):
- 3 Tbsp balsamic vinegar
- 3 Tbsp sugar
- 3/4 cup dry red wine
- 1/4 cup minced shallots
- 1 cinnamon stick
- 1 cup chicken broth
- 3/4 cup dried sour cherries
- 1 Tbsp corn starch stirred together with 1 Tbsp cold water
- 2 tsp fresh lime juice
- 1/4 tsp salt
- dash ground pepper
Combine the vinegar and sugar in a small heavy saucepan, bring to a boil, stir, and boil until reduced to a glaze, about 4 minutes. Add wine, shallots, and cinnamon stick, bring to a boil, and cook until reduced to about 1/4 cup -- about 10 minutes.
Add broth and cherries, bring to a simmer, and simmer uncovered, until the cherries are plump, about 5 minutes. Stir the cornstarch and water mixture, add to sauce, and simmer and whisk for 2 minutes. Discard the cinnamon, and add the lime juice, salt, and pepper. Remove from heat and keep sauce warm, covered.
Then, pat dry 8 boneless 3/4-inch thick pork chops, and sprinkle with salt and pepper. Heat 2 Tbsp vegetable or olive oil in a heavy skillet over high heat until very hot ("just smoking"). Cook the chops four at a time, turning once, until just cooked though, about 6 to 8 minutes total. Keep the first set warm while you fry the other four.
Serve with the cherry sauce spooned over.