1 large yellow onion, halved and sliced into ½ inch slices
2 ½ tablespoons vegetable oil
2 tablespoons sugar
¼ cup red wine vinegar
½ lb frozen sour cherries, thawed and saving any juice*
½ cup Pedroncelli Port
4 ¾ inch to 1inch thick pork chops
2 tablespoons unsalted butter, cut in two pieces
*Note: you may use ½ cup dried sour cherries (found at Trader Joe’s) but soak them in a bit of warm water first for 15-20 minutes.
Cook onion in 1½ Tbsp oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until golden-brown, 15 to 20 minutes. Sprinkle sugar over onion and cook, stirring occasionally, until sugar is caramelized and onion is deep golden, about 5 minutes. Add vinegar and boil, stirring, until reduced to a thick glaze, about 1 minute. Add cherries with juice and Port and boil, stirring, until slightly syrupy, 6 to 8 minutes. Transfer to a heatproof bowl.
Pat chops dry and season with ½ tsp salt and ¼ tsp pepper. Heat remaining Tbsp oil in cleaned skillet over high heat until it shimmers, then cook chops, turning once, until golden-brown and just cooked through, about 8 minutes. Transfer to plates.
Reheat sauce in skillet, stirring in butter until incorporated, then season with salt and pepper. Spoon over chops. Serve with rice pilaf or smashed potatoes.