Cherry Cheddar Pork Chops

Instructions

1. Melt 1 tablespoon butter in a small skillet over medium heat. Add bresaola; cook and stir for 4-5 minutes or until crisp. Remove bresaola with a slotted spoon to paper towels to drain.
2. Season pork chops with salt and pepper. Melt 2 tablespoons butter in a large skillet over medium heat. Add pork chops; cook, covered, for 6 minutes. Flip pork chops; cook, covered, 6-8 minutes longer or until a thermometer inserted into meat reads 145°F. Transfer pork chops to a plate; tent with aluminum foil.
3. Melt 1 tablespoon butter in the same pan over medium heat. Add shallot; cook and stir for 3 minutes. Stir in the water, balsamic vinegar and dried cherries. Bring to a boil; cook and stir for 3-4 minutes or until liquid is reduced to about 1 cup.
4. Reduce heat to low. Stir in the cherry preserves, thyme and remaining butter. Lightly season with salt and pepper.
5. Add pork chops; coat with sauce. Top each with 1/2 cup cheddar. Cover; cook for 2-3 minutes or until cheese is melted. Sprinkle with bresaola. Serve pork chops with sauce.