Prep: 1. Pit cherries (we find that using a flat ended chopstick or pastry tip works well to poke the pits out, you can also cut them in half and pop the seed out like you would with a peach). 2. Season the chops on both sides with salt and pepper. 3. Chop the shallots. Make: 1. Heat two tablespoons olive oil in a large skillet over medium-high heat. Add the pork chops and cook, undisturbed until done, about 3-5 minutes per side, depending on thickness. If pork chops are thick cover while cooking. 2. Transfer chops to a plate and tent with foil to keep warm. 3. Add remaining oil to the pan. When hot, add the chopped shallots and thyme, and cook one minute, stirring. Add the cherries and balsamic vinegar, increase heat to high, and simmer another minute or so, until mixture thickens. 4. Pile cherries onto the pork chops, and serve immediately.