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1. Sprinkle chops lightly with salt and pepper. Heat oil in large skillet over high heat. Add pork and cook 4 to 5 minutes per side or until juices run clear. Transfer to plate; cover loosely with foil and keep warm.
2. Add shallots and thyme to same skillet and cook 1 minute. Add port, then chicken broth and cherries. Bring to boil; boil until reduced by half, 3 minutes. Season with salt and pepper. Return pork and any juices to skillet and cook until heated through. Sprinkle with parsley. Serve with couscous. Makes 4 servings.