Pork Scallopini With A Cherry Sauce

• 4 - 6oz pork loin chops
• 2 oz. high heat oil (vegetable, grapeseed, sunflower etc…)
• 12 oz. cherries pitted
• 1 small onion, diced
• 1 cup sugar
• 1/2 cup dry white wine
• 2 oz fresh thyme, chopped
• 4 tablespoons butter
• Salt
• Pepper

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1. Lay out your pork chops on a cutting board and gently pound them using a meat mallet. You just want to flatten them out a little thinner to about 1/2 inch thick. Now season with salt and pepper.
2. Heat a sauté pan with oil to high heat and then gently lay chops in and sear on both sides. You want to have a nice golden brown color. Try to leave them alone so the heat can build. Do not keep shaking the pan or flipping them.
3. When the pork is nicely caramelized remove them and turn down the heat to medium and add the onions. Sauté until sweet and cooked through.
4. Add the pitted and halved cherries to the pan and continue to sauté.
5. Deglaze the pan with wine and let reduce by half.
6. If you need to thicken the sauce, whisk in cornstarch and water.
7. When reduced add the butter whisking to incorporate it in the sauce.
8. Add the chopped fresh thyme and season with salt and black pepper.
9. Return the pork chops to the pan and heat in sauce.