1 tablespoon chopped chipotle pepper in adobo sauce
1 tablespoon orange marmalade
1 garlic clove, minced
2 tablespoons sliced almonds, toasted
1 tablespoon thinly sliced green onion
In a small bowl, combine the salt, sugar and cinnamon. Sprinkle over pork chops. In a large skillet, cook chops, uncovered, in oil over medium heat for 6-8 minutes on each side or until meat juices run clear. Remove to a serving platter and keep warm.
In the same skillet, combine the sweet cherries, orange juice, dried cherries, vinegar, chipotle peppers, marmalade and garlic. Cook and stir for 2-3 minutes or until heated through. Spoon over chops; sprinkle with almonds and green onion.