Cherry Glazed Porkchops - Easier Than You'd Think

So, lately I've been crazy busy, as you can probably tell from my lack of blogging. Preparing, going, and recovering from vacation, mixed with a big freelancing job on top of my regular job and everything else my normal life contains has pushed me to the max. But, tonight for dinner I didn't want the same-ol', same-ol'... so I did some Google searches and found this new recipe. I loved it, and, even better, my hubby loved it too!

I was able to prepare the whole dinner, eat it, and clean up from it within an hour - so it's not too complicated or time consuming, I promise!

In case you're wondering, that's green beans and mashed cauliflower with it.

Ingredients
2 tablespoons extra virgin olive oil
8 (6- to 8-ounce) bone-in pork chops (I just used boneless butterflied chops)
Salt and pepper to taste
1 cup dry white wine
1 teaspoon Dijon mustard
1/2 pound cherries, halved and pitted (I just used 1 can of cherries)

Directions
Preheat oven to 200°F. Heat oil in a large skillet over medium high heat. Lightly season pork chops with salt and pepper, then add to skillet, working in batches if needed, and cook until golden brown on both sides. Transfer to an oven-proof platter or baking sheet and keep warm in oven.

Deglaze skillet with wine, scraping up browned bits, and reduce heat to medium. Stir in mustard, then add cherries. Season with salt and pepper. When sauce begins to bubble, return pork to skillet, spooning sauce over the top, cover and reduce heat to medium low. Cook about 5 minutes, then rearrange pork so the chops on the bottom are now on the top, and spoon sauce over. Cover and cook an additional 5 minutes or more, until pork is cooked through.