For the Chops:

Bring the chops to room temperature and pat dry before grilling.

Set up grill for two zone fire: Preheat one side of a charcoal or gas grill to medium high. Add the pork chops on the hottest area, searing on each side until well marked, three to four minutes. for three to four minutes per side.

Place on the cool side, cover, and cook for several minutes. When finished, the pork should be just firm to the touch, and a thermometer should read 140 degrees when placed in the thickest part. Temperature will continue to rise as the pork rests.

For other degrees of doneness, refer to the chart. Note that temperatures in the chart do not allow for carryover cooking; remove five degrees sooner than desired temperature.

Transfer pork chops to a plate and loosely cover with foil.

For the Sauce:

Heat oil in a medium saucepan over medium-high heat. Add the onion and jalapeno and cook until softened. Add the garlic and stir until fragrant.

Add the cherries, broth, agave, and salt, along with any juices accumulated from the pork chops. Cook, stirring occasionally, until the liquid reduces and a thin syrup is formed, about five minutes. Remove from heat and add butter, a bit at a time, stirring after each addition until incorporated. Add cracked black pepper to taste. Serve sauce with the pork chops.

To finish:

Serve pork chops with Cherry Sauce. Garnish with finely sliced chives.

To use Stovetop and Oven:

Preheat oven to 350 degrees F. Heat a large skillet (not nonstick) over medium-high heat. Add two tablespoons oil. Sear chops until they are golden brown, turn and sear the second side. Remove to an oven-proof pan and cook to desired temperature. (See above).

In the meantime, using the original skillet, proceed with the sauce recipe. If needed add a little additional oil before sauteing the onion/jalapeno mixture.

Nutritional Information: The salt content may be off because these pork chops are brined.