Grilled Pork Chops with Cherry Sauce

cooking.nytimes.com

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4 pork loin chops, preferably bone-inand at least 1 inch thick

1 tablespoon minced fresh rosemary

1 teaspoon salt, plus more for the sauce

1 teaspoon freshly ground blackpepper, plus more for the sauce

1 teaspoon finely minced garlic

3 tablespoons butter

1 tablespoon minced shallot

1 cup cherries, stemmed, pittedand halved

½ cup fruity red wine

Directions at cooking.nytimes.com

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