Summer Supper: Pork Chops with Cherry Sauce

Pork chops, when cooked well, really can be the star of an excellent meal.  The trick is, to not overcook the chop.  Did you know that it's considered safe to eat pork chop's at Medium-Rare?  I've always preferred mine at Medium.  And depending on the size and thickness of the chop, that only takes 3 minutes or so on each side, and of course, allowing it to rest for at least 3 minutes.

We paired our chops with roasted red potatoes and crispy Brussels sprouts tossed with olive oil and garlic.  And the sauce?  A really velvety cherry sauce.  It was the perfectly balanced: not too sweet, not too acidic.  I used this recipe here.  I was nervous how well it would go over with Victor.  I shouldn't have worried.  There wasn't anything left on the plate.