2tablespoonscold butteruse dairy free butter substitute or omit for dairy free, cut into 8 small pieces
Preheat oven to 375 degrees. Let pork chops sit at room temperature for a few minutes to take the chill off. Season both sides generously with salt and pepper.
Heat a large skillet with an oven proof handle over medium-high heat. Add the oil and heat until shimmering. Add the pork chops and sear for about 1 minute per side. Cover the skillet loosely with foil and place the skillet into the preheated oven and cook the chops for 7 – 8 minutes. They should feel firm to the touch but not hard. Remove from oven, place the chops on a serving dish and cover with foil.
Pour off all but 1 tablespoon of the fat, return the pan to medium-high heat, add the minced shallot and cook for 1 minute. Add the cherries (along with any juices in the bag), the balsamic, and the thyme sprigs. Bring to a boil and continue to cook, stirring often until the liquid has reduced to a glaze, about 3 minutes. Remove the thyme sprigs and stir in the cold butter until melted.