4 pork loin chops, slice ½ inch thick
Salt and pepper
3 teaspoons olive oil, divided
2 Tablespoons chopped shallots
¾ cup chicken broth
2 Tablespoons balsamic vinegar
½ cup dried tart cherries
Season pork with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Cook pork about 3 minutes per side. Pork should have a slight blush inside.
Transfer meat to a plate and tent with foil. Stand time will allow juices in meat to redistribute.
Add remaining teaspoon oil to skillet. Add shallots and sauté until shallots begin to soften, about 1 minute. Add chicken broth, balsamic vinegar, and a dash of salt. Cook about 4 minutes, adding cherries midway through. Liquid should reduce by half.
Spoon sauce over pork chops. Garnish with sliced green onions.
Serve with fresh green salad and whole wheat toast.