Pork Chops in Balsamic Cherry sauce Recipe

2 5 oz. boneless pork chops--(about 1 inch thick)
1/3 cup balsamic vinaigrette
1 Tbls. butter
1 large shallot--thinly sliced
1/3 cup chicken broth
1/4 cup dried Bing (sweet) or tart cherries--(about 1 1/4 oz.)
salt and pepper

Balsamic Vinaigrette:
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
1 clove crushed garlic
1 tsp. ground mustard
1 pinch salt
ground black pepper to taste

Balsamic Vinaigrette:
In a small bowl, whisk together olive oil, balsamic vinegar, garlic and mustard powder. Season to taste with salt and black pepper. stir in fresh herbs if desired.
Makes 1 cup

Place pork and vinaigrette in pie dish;turn to coat. Let stand 10 minutes.
Melt butter in heavy medium skillet over medium heat. Using tongs, lift pork from marinade; shake off excess. Transfer pork to skillet, reserving marinade in dish. Sprinkle pork with pepper. Saute until brown, about 3 minutes per side. Transfer pork to a plate. Add shallot to skillet; stir until softened, about 1 minute. Add broth, cherries and reserved marinade ; bring to a boil, scraping up browned bits. Return pork to skilet. Simmer until pork is cooked through, cherries are tender and sauce is slightly reduced, about 2 minutes per side. Season with salt and pepper.