Cherry Pork Chops

Pat pork dry and make two cuts 2 inches apart through fat and silver skin. Season with salt and pepper.

Heat Oil in large skillet over medium high heat. Add pork and sear until no longer pink. Remove pork to plate and cover with foil.

Add onion to pan, reducing heat to prevent burning and cook until translucent, about three minutes. Add the cherries, reserving a few tablespoons of juice and some cherries.

Add the broth to the pan and scrape up all caramelized bits. Cook until sauce is reduced and then add the mustard. Stir in and add more broth if necessary.

Remove the foil from the chops and add back to the pan with any juices. Cook until the chops are done then add the reserved cherries. Serve.