Pan-Seared Pork Chops with Black Bing Cherry Preserves

6 Boneless Pork Loin Chops (about 6 oz. each)
3 small cloves of garlic, peeled and crushed
12 sprigs of fresh thyme
Salt & Cracked Black Pepper
1 to 2 T. olive oil
2 shallots, finely diced
1 T. minced fresh thyme
1 jar Black Bing Cherry Perserves
1/4 c. balsamic vinegar
1/2 c. port
Juice of 1/2 a lemon (or to taste)
2 T. butter

The day before you plan to serve the pork, place the pork in a baking dish. Rub the pork all over with the thyme and garlic. Season generously with salt (about 1/4 t. per chop...more or less, to taste) and freshly cracked black pepper. Cover loosely with plastic wrap and refrigerate overnight. 

Heat an ovenproof sauté pan over medium high heat. Add the oil and then the pork chops. Sear, turning once, until the chops are nicely browned. Transfer the pan to a preheated 400° oven and cook until the chops are done to your liking or about 7 - 10 minutes. Remove the pan from the oven and transfer the chops to a platter.

While the chops rest, make the sauce: Place the pan over medium-high heat and add the shallots and thyme. Sauté until translucent and fragrant—a minute or so. Add the Black Bing Cherry Preserves. Cook until the cherries are beginning to sizzle and caramelize. Increase the heat to high and add the balsamic vinegar and port. Bring to a boil and cook until thickened. 

To serve, add any resting juices from the pork to the pan of sauce. Taste the sauce and add a squeeze of lemon juice if the sauce is overly sweet or flat in taste. Season to taste with salt and a generous grinding of black pepper. Swirl in the butter and spoon the cherries and their sauce over the pork. Serve immediately and enjoy. Serves 6