Ingredients
4 pork chops
¾ pound cherries, stems and pits removed
1 cup chopped cilantro, divided
½ cup minced shallots, divided
½ Jalepeno pepper seeds removed and minced (more if you like spice)
6 tablespoons fresh lime juice, divided
6 tablespoons olive oil, divided
salt and freshly ground pepper
Preparation
In a small bowl combined 1/4 cup of the minced shallots, 1/2 of the cilantro, 2 tablespoons lime juice, and 4 tablespoons olive oil. Mix to combine. In a large shallow dish pour the marinade over the pork chops and rest for 15 minutes but turn them half way through.
Meanwhile, prepare the salsa. In a medium size bowl combine 1/4 cup shallots, ½ cup cilantro, 2 tablespoons lime juice, 2 tablespoons olive oil, the jalapeno. Add the cherries squeezing some of them as you go to release their juices into the bowl. Season lightly with salt and pepper and set aside.
Heat a large ovenproof skillet over medium heat. Place the chops in the skillet until seared on both sides. Put the skillet in the oven and set the timer for 3 minutes. Remove the chops to check for doneness. If they are still too pink, put them back in for another minute or two but be careful not to overcook them.
Remove the chops from the oven and plate them. Spoon the salsa over the chops and enjoy.