4 bone-in pork rib chops, 1/2-inch thick, trimmed (8 to 10-oz)
2 tablespoons olive oil
2 tablespoons minced shallot
3 cloves garlic, minced
1/2 teaspoon fennel seeds
3/4 cup port
1/4 cup balsamic vinegar
1/4 cup dried cherries
1 tablespoon chopped fresh sage

Pat pork dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add pork and cook until well browned and cooked through, about 4 minutes per side; transfer to plate and tent loosely with aluminum foil.

Add shallot, garlic, and fennel seeds to now-empty skillet and cook until shallot is softened, about 1 minute. Add port, vinegar, cherries, and sage and bring to boil. Reduce heat to medium-low and simmer until reduced to 1/2 cup and cherries are plump, about 10 minutes. Add accumulated pork juices to sauce. Pour sauce over pork. Serve.

Cook’s Country, October/November 2013, recipe card