Combine the brandy and cherries in a small bowl and set
aside. Cook the chops as directed. While the chops are
resting, add the cherry mixture and the sugar to the skillet,
return to medium-high heat, and cook, scraping up the
browned bits from the bottom of the pan, until the brandy is
reduced to about ¼ cup and the mixture is slightly syrupy.
(Be careful, the brandy may ignite.) Off the heat, whisk in
the butter and vinegar. Season to taste with salt and pepper.
Pour over the chops and serve.
MAPLE-MUSTARD-GLAZED PAN-SEARED PORK
CHOPS
½ cup maple syrup
¼ cup molasses
1 tablespoon bourbon
2 tablespoons whole-grain mustard
Kosher salt and freshly ground black pepper
Whisk together the syrup, molasses, bourbon, and mustard
in a small bowl and set aside. Cook the chops as directed.
While the chops are resting, pour off the fat from the skillet.
Add the maple syrup mixture, return to medium-high heat,
and cook, scraping up the browned bits from the bottom of
the pan, until the mixture is reduced by half and syrupy.
Season to taste with salt and pepper. Return the chops to the
skillet and turn to coat with the glaze. Serve immediately,
pouring the extra glaze on top.