1 pork chop
2 tsp olive oil
1 clove garlic
1/2 c fresh cherries
1/4 tsp brown sugar
salt and pepper
- Heat oil in an ion pan over med-high, saute diced garlic in oil until fragrant
- Add pitted and halved cherries to hot oil, and cook until soft.
- Salt and pepper the chop, and toss in pan, allow the cherries to inundate the chop, but not sit under it.
- Brown on both sides, add brown sugar to the top of the chop and scoop up cherries and put on top as well. Turn the head to medium, and cover the pan so steam can not escape for two minutes.