Pork Chops in Warm Cherry Sauce

• 4 bone-in center-cut pork chops (about 5 oz each)

• ¼ tsp salt

• ⅛ tsp ground black pepper

• 2 tsp olive oil, divided into 1½ tsp and ½ tsp portions

• 1 C onion, diced

• 1 C dry red wine

• 1 tsp dried tarragon

• 1 C dried cherries, either sweet Bing or tart (or substitute another dried fruit such as raisins, figs, or prunes)

Directions

• 1

  Trim visible fat from pork chops. Sprinkle with salt and pepper.

• 2

  In a large nonstick pan, warm 1½ teaspoons of oil over high heat. When pan is hot, brown chops on both sides, about 2 minutes per side. Remove chops from pan. Set aside.

• 3

  Over medium heat, add remaining ½ teaspoon of oil and diced onion. Cook and stir until onion softens, about 5 minutes.

• 4

  Add red wine. Cook and stir 1 minute to loosen the flavorful brown bits and mix them into the sauce.

• 5

  Add tarragon and cherries. Cook and stir 1 minute to blend.

• 6

  Return pork chops and any juices to pan. Cover. Simmer 9 minutes to thicken sauce and until pork chops are fully cooked (to a minimum internal temperature of 160 °F).

• 7

  Serve immediately.