Pan-Fried Pork Cutlets with Bing Cherries

1. 1

   Pit the cherries and cut half of them in half.

2. 2

   Set aside.

3. 3

   Season the pork with 3/4 teaspoon salt and a few grinds of black pepper and let come to room temperature.

4. 4

   Heat the olive oil in a large skillet over medium-high heat.

5. 5

   When hot, add as many pork chops as will fit in a roomy single layer and let cook undisturbed for 2 minutes.

6. 6

   When the first side is golden brown, flip and cook until just firm and cooked through, 2 to 3 minutes longer.

7. 7

   Transfer the pork to a plate, cover loosely with foil, and repeat with any remaining chops.

8. 8

   Lower the heat to medium and add the shallot and half the butter.

9. 9

   Cook, stirring frequently, until the shallots start to soften, about 1 minute.

10. 10

    Add the vinegar, Dijon, sage, and a good pinch of salt and cook, stirring occasionally, until the shallots are soft and the pan is almost dry.

11. 11

    Add the stock along with any juices that have accumulated under the cutlets.

12. 12

    Increase the heat to high and bring to a boil.

13. 13

    Add the cherries and cook, stirring occasionally, until the liquid has reduced to one-fourth of its original volume, 3 to 4 minutes.

14. 14

    Remove from the heat, season with more salt if desired, and swirl in the remaining half of the butter.

15. 15

    Pour the sauce over the chops and serve immediately.

16. 16

    Because the liquid gets reduced so dramatically, its important to use salt-free stock or broth.

17. 17

    Otherwise, the sauce can end up too salty.

* Per serving · 4 servings · Values may vary.