Basalmic Cherry Pork Chops

From jamie and bobby deen and parade magazine

Heat 2 tbsp oil in a large skillet over medium.

Add onion and garlic.

Cook , stirring , for 2 minutes.

Stir in vinegar.

Cook for 30 seconds.

Add cherries and stock.

Cook over high until liquid is thick and slightly syrupy , 5 to 7 minutes.

Whisk in butter , tsp salt , and tsp pepper.

Transfer half of glaze to a separate bowl.

Coat chops with remaining oil and season with salt and pepper.

Brush chops with cherry glaze.

Preheat grill to high and oil the grate.

Grill chops 5 minutes per side or until cooked through.

Let chops sit for 5 minutes.

Top with remaining cherry glaze.

olive oil, onion, garlic cloves, balsamic vinegar, frozen cherries, chicken stock, butter, salt, fresh ground black pepper, pork chops