4 thick-cut pork chops (1 1/2 – 2 inches)
1 T. extra-virgin olive oil
2 T. minced shallots
1/3 c. white wine vinegar
1/2 c. diced dried cherries
1 T. chopped fresh sage
1 c. Pepperlane Cherry Bomb Jalapeño Preserves
salt and pepper to taste
For the Sauce: Heat 1 T. olive oil in a saucepan over medium heat. Add shallots to pan; sautê until softened, 2-3 minutes. Deglaze the pan with vinegar, then stir in dried cherries and rosemary. Simmer mixture until cherries are plumped, 2-3 minutes. Stir in Pepperlane Cherry Bomb Jalapeño Preserves and simmer over low heat 5-7 minutes. Remove from heat. Set aside while cooking pork.
Heat 1 T. oil in a sautê pan over high heat until the oil shimmers. Sear pork until well-browned on all sides. Reduce heat to medium, cover, and cook pork until thermometer registers 155 degrees. Remove pork to a plate and serve sauce over top.