Pork Chops with Cherry Sauce

I love pork chops but, let's face it, they can get boring fast. This is an old favorite from when I first started watching Rachael Ray and thought, hey!, I think I can do that. I adapted her recipe, which called for brandy. I have nothing against brandy, but I am not setting fire to anything intentionally at this point in my learning process. I'm sure the Fire Department thanks me.

The cherries really dress up this entree. Plus, they are a true complement to the pork. Add a green salad or other green vegetable and a pasta or couscous and you have yourself a meal.

Pork Chops with Cherry Sauce
Adapted recipe, Rachael Ray (original, if you dare)

Ingredients:
1 (15-ounce) can whole black pitted cherries in natural juices, drained (I used frozen dark cherries, thawed.)
4 large boneless center-cut pork chops, 1 1/2 inches thick
Salt and pepper
Olive oil
1 large shallot, finely chopped

2 tablespoons butter, cut into pieces
3 tablespoons fresh mint leaves, finely chopped (optional, but adds great fresh flavor)

Directions:
1) Preheat oven to 375 degrees F.

2) Heat skilled over medium to high heat. Brush chops with olive oil and season liberally with salt and freshly ground black pepper. Place chops in skillet and sear meat on both sides to caramelize, about 1-2 minutes on each side. Place loose tin foil ten over the pan and transfer chops to oven for 7-8 minutes to finish cooking.

3) Remove chops from oven, place on dinner plate, and cover with foil to keep warm.

4) Place previously used skillet over medium heat with another tablespoon over olive oil. Add shallots and saute 1-2 minutes. Add cherries and warm through. Allow to cook and reduce. Add butter to thicken and make the sauce richer. Sprinkle with optional chopped fresh mint leaves.

5) Spoon cherry sauce over chops. Serve.