Heat a little olive oil in a large skillet over medium-high heat; add pork chops and cook for 4 to 7 minutes per side; remove from skillet and keep warm.
To the same skillet, melt the ghee (or heat olive oil) over medium-high heat.
Add the sliced shallot and cook for 1 to 2 minutes. Add vinegar, mustard, sage, and chicken broth; bring to a boil then add cherries; stir for 2 minutes then reduce heat and simmer for 5 minutes or until sauce is reduced and thickened.
Serve sauce over pork chops.
Notes
SERVING SUGGESTION: Steamed green beans tossed with a little ghee (or olive oil) and slivered almonds. Add “baked” sweet potatoes (“bake” in crock cooker to keep your kitchen cool).