Pork Chops with Fresh Cheery Pan Sauce

We got some fresh cheeries as part of our basket from Fresh Fork, our local CSA, and decided to make a pan sauce for pork chops from them.  Make a mixture of about 1C pitted cherries, 3T finely diced onion, 3T chopped garlic scapes, 1/4C dry sherry and 3T basalmic vinegar.  Allow this mixture to rest for 2-3 hours.  Brown the chops in an oven-proof skillet.  When they are brown, place them in a 400 degree oven for 10-15 min, to reach an internal temperature of 140 F.  Remove them to a plate and tent with foil.  Deglaze the pan with the cherry mixture and boil to reduce to the desired thickness.  Finish the sauce with 2T butter.

The potatoes have appeared here before.  Boil the redskins until they are fork tender.  In a baking dish, smash them with the bottom of a glass.  Add salt and pepper and minced garlic to taste.  Place in the same oven as the pork chops, for the same amount of time.  The sauce created above is wonderful on the potatoes.  We also served Fresh Fork green beans.