Rosemary and Dried Cherry Pork Chops
Ingredients
- ⅓ cup dried tart cherries
- 2 1"–1¼"-thick bone-in pork chops (10–12 oz. each)
- Kosher salt, freshly ground pepper
- 3 Tbsp. all-purpose flour
- 2 Tbsp. extra-virgin olive oil
- 1 large shallot, thinly sliced
- 4 Tbsp. unsalted butter, divided
- 2 cups low-sodium chicken broth
- 2 Tbsp. Dijon mustard
- 1 Tbsp. balsamic vinegar
- 2 sprigs rosemary
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