Stuffed Pork Chops

Directions

1. In a small bowl, combine cherries, pistachios, goat cheese, and 1 tablespoon of olive oil.
2. On one side of each pork chop, cut a slit from the outside to the bone. Season with salt and pepper. Stuff each chop opening with 1/4 of the cherry mixture. Secure opening with toothpicks.
3. In a Dutch oven, heat the remaining olive oil and sear both sides of each pork chop until golden brown. Add balsamic and any additional water to come 1/4 of the way up the pork chops. Cover and simmer until chops are cooked, about 15-20 minutes. (internal meat temperature reaches 140 degrees F).
4. Remove chops to a serving platter. Simmer the remaining liquid until reduced to a thick sauce. Pour sauce over chops and garnish with additional cherries and pistachios.