Dinner Tonight: Pork Chops with Cherry Sauce Recipe

Toss the cherries into a small pot and pour in the water, red wine, red wine vinegar, honey, thyme leaves, mustard, and a pinch of salt. Bring to simmer and cook for about 10-15 minutes, smashing the cherries with a wooden spoon about half way through. Meanwhile, pour the canola into a large skillet. Sprinkle salt on both sides of the pork chops, and a pinch of sugar on just one side. Place the chops, sugar side down, in the cold skillet. Turn the heat to medium and cook for about five minutes. Flip the chops, turn the heat to low, and cover. Cook for four minutes or so, or until the inside measures 140° F. Plate the chops, and pour on the sauce.