Pound pork medaillons to 1/2-inch thickness, using the palm of your hand.
Combine chicken broth and next 6 ingredients in a medium bowl; whisk until smooth.
Dredge pork in breadcrumbs. Heat oil in a nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 1 1/2 minutes on each side or until golden brown. Add broth mixture; cover, reduce heat, and simmer 8 minutes or until pork is done. Transfer pork to serving plates. Spoon cherry sauce over pork, and sprinkle evenly with parsley.