Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. Heat 2 tablespoons butter in a large skillet over medium-high heat. Season the pork chops with salt and pepper, then brown in the hot butter until golden brown on both sides, about 2 minutes per side. Remove the pork chops to the lined baking sheet. Bake in the preheated oven until the pork chops are no longer pink in the center, and register 160 degrees F (71 degrees C) on a kitchen thermometer, about 15 minutes.
3. While the pork chops are baking, melt the remaining butter in the same skillet over medium heat, and stir in the onion and cherries. Cook until the onion has begun to soften, about 2 minutes. Stir in the red wine and beef broth, and bring to a simmer. Season with rosemary, and simmer until the sauce has reduced and thickened. Season to taste with salt and pepper before pouring over the pork chops to serve.