These easy braised pork chops are a perfect 30 minute recipe. Served with an easy cherry sauce. Special enough for a Sunday dinner but easy enough for a quick weeknight!
Season both sides of the pork chops with the salt, pepper, and rosemary.
In a large frying pan over medium-high heat, melt 1 tbsp of the butter.
Add the pork chops and cook, turning once, about 6 minutes.
Transfer the pork to a plate.
Melt the rest of the butter in the pan over medium heat and add the leeks (or onions) and sautee until slightly soft and beginning to brown (3-4 minutes).
Stir in the chicken broth and cook, stirring to scrape up any brown bits on the pan bottom, for 1 minute.
Stir in the wine, balsalmic vinegar, and the dried cherries.
Return the pork to the pan (along with any juices), and spoon some juices over them.
Cover the pan, reduce the heat to medium-low, and summer until the pork is tender, about 15 minutes.
Serve the pork chops with the sauce spooned over them.