1. Pat the chops dry, and rub them with the rosemary, salt, pepper and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before grilling.
2. Grill chops. The pork is done when it’s just firm to the touch, its juices run just slightly pink and the meat is rosy in the center, or when thermometer registers 135 degrees in the thickest part of the chop. Transfer them to a platter, cover loosely with aluminum foil and let them rest while you make the sauce.
3. Put 1 tablespoon of the butter in a skillet over medium-high heat. When the foam subsides, add the shallots, and cook until soft, 2 or 3 minutes. Add the cherries, wine and whatever juices have accumulated around the pork chops; cook, stirring occasionally, until the liquid reduces into a thin syrup, 5 or 6 minutes. Stir in the remaining 2 tablespoons butter, a little at a time, until it’s incorporated into the sauce. Season with salt and pepper. Pour the sauce over the chops, and serve.
For complete recipe click here: Grilled PC w/Cherry Sauce