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1
Pit the cherries and cut half of them in half.
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2
Set aside.
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3
Season the pork with 3/4 teaspoon salt and a few grinds of black pepper and let come to room temperature.
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4
Heat the olive oil in a large skillet over medium-high heat.
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5
When hot, add as many pork chops as will fit in a roomy single layer and let cook undisturbed for 2 minutes.
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6
When the first side is golden brown, flip and cook until just firm and cooked through, 2 to 3 minutes longer.
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7
Transfer the pork to a plate, cover loosely with foil, and repeat with any remaining chops.
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8
Lower the heat to medium and add the shallot and half the butter.
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9
Cook, stirring frequently, until the shallots start to soften, about 1 minute.
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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.
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11
Add the stock along with any juices that have accumulated under the cutlets.
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12
Increase the heat to high and bring to a boil.
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13
Add the cherries and cook, stirring occasionally, until the liquid has reduced to one-fourth of its original volume, 3 to 4 minutes.
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14
Remove from the heat, season with more salt if desired, and swirl in the remaining half of the butter.
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15
Pour the sauce over the chops and serve immediately.
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16
Because the liquid gets reduced so dramatically, its important to use salt-free stock or broth.
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17
Otherwise, the sauce can end up too salty.
