Ingredients

• ⅓ cup dried tart cherries
• 2 1″–1¼”-thick bone-in pork chops (10–12 oz. each)
• Kosher salt, freshly ground pepper
• 3 Tbsp. all-purpose flour
• 2 Tbsp. extra-virgin olive oil
• 1 large shallot, thinly sliced
• 4 Tbsp. unsalted butter, divided
• 2 cups low-sodium chicken broth
• 2 Tbsp. Dijon mustard
• 1 Tbsp. balsamic vinegar
• 2 sprigs rosemary

Directions

1. Combine ⅓ cup dried tart cherries and ½ cup hot water in a small bowl. Let sit to rehydrate while you cook the pork.
2. Pat two 1”–1¼”-thick bone-in pork chops (10–12 oz. each) dry with paper towels. Season generously on both sides with kosher salt and freshly ground pepper. Sprinkle 3 tablespoon all-purpose flour evenly over both sides of each chop; press in gently to coat lightly.
3. Heat 2 tablespoon extra-virgin olive oil in a large cast-iron skillet over medium-high. Shake off any excess flour and cook pork chops until deep golden brown underneath, about 5 minutes. Turn and cook until deep golden brown on other side and an instant-read thermometer inserted into the thickest part registers 135°, about 2 minutes, depending on thickness of chops. Transfer to a plate. Let pan cool slightly.
4. Combine 1 large shallot, thinly sliced, and 2 tablespoon unsalted butter in same pan and cook over medium heat, stirring often, until shallot is softened, about 2 minutes. Add 2 cups low-sodium chicken broth, 2 tablespoon Dijon mustard, 1 tablespoon balsamic vinegar, and reserved cherries with their liquid. Cook, stirring constantly, until slightly reduced, about 5 minutes.
5. Add 2 sprigs rosemary (OK maybe a bit more) and cook, stirring often, until sauce thickens further and is homogeneous, about 5 minutes. Remove from heat, add remaining 2 tablespoon unsalted butter, and vigorously stir to combine. Taste sauce and season with salt and pepper.
6. To serve, nestle pork chops back into sauce in pan and spoon some sauce over.

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