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1. Heat the butter in a saucepan and sauté the shallots until soft, about 2-3 minutes.
2. Stir in the cherries, broth, marmalade, and balsamic.
3. Summer until sauce thickens a little, about 8-10 minutes.
4. Season with salt and pepper.
5. Heat the butter in a pan and fry the pork chops until golden brown, about 3 minutes on each side.
6. Serve with the sauce.
Sweet Paul Magazine | Photo © Frances Janisch