Bone-in, center-cut pork loin chops, 4, each ¾inch (2cm) thick
Salt and freshly ground pepper
Fresh rosemary, 1tablespoon minced
Unsalted butter, 3tablespoons
Leeks, 2, white and pale green parts, halved, rinsed, and thinly sliced
Chicken broth, 1cup (8fl oz/250ml)
Port wine, ¼cup (2fl oz/60ml)
Balsamic vinegar, 2tablespoons
Dried cherries, ½cup (2oz/60g)
Brown the pork chops
Sprinkle the pork chops with salt, pepper, and the rosemary, patting the seasonings firmly to adhere to the meat. In a large frying pan over medium-high heat, melt 2tablespoons of the butter. Add the pork chops and cook, turning once, until golden on both sides, about 6 minutes total. Transfer to a plate.
Make the sauce
Melt the remaining 1tablespoon butter in the pan over medium heat. Add the leeks and sauté until softened, 3–4 minutes. Add the broth and cook, stirring to scrape up the browned bits on the pan bottom, for 1 minute. Stir in the Port, vinegar, and cherries.
Finish the dish
Return the pork chops and any juices from the plate to the pan and spoon the liquid over them. Cover, reduce the heat to medium-low, and simmer until the pork is tender and barely pink in the center, about 15 minutes. Transfer to plates, top with the sauce, and serve.