Heat 1 tablespoon of the oil in a saucepan over medium heat. Add the shallots and cook for 3 minutes. Stir in the cherries, broth, marmalade, vinegar, and red pepper. Simmer until the sauce thickens, 6 to 8 minutes.
Season the pork with 1 teaspoon salt and 1/4 teaspoon pepper.
Heat the remaining oil in a large skillet over medium-high heat. In 2 batches, cook the chops until golden brown and cooked through, 2 to 3 minutes per side.
Divide among individual plates and top with the cherry sauce.
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