Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      6 ounce       pork loin chops -- 1/2-inch-thick,
                         -- trimmed
                        salt and freshly ground pepper
   2      teaspoons     olive oil
     1/3  cup           shallots -- sliced
   1      pinch         thyme
     1/2  cup           port wine
     1/3  cup           chicken broth
     1/4  cup           dried cherries* -- or cranberries
   1      tablespoon    fresh flat-leaf parsley -- chopped
                        couscous

Preparation:

1. Sprinkle chops lightly with salt and pepper. Heat oil in large skillet over high heat. Add pork and cook 4 to 5 minutes per side until cooked through. Transfer to plate, cover and keep warm. 2. Add shallots and thyme to same skillet and cook 1 minute. Add port, then chicken broth and cherries. Bring to boil; boil until reduced by half, 3 minutes. Season with salt and pepper. Return pork and any juices to skillet and cook until heated through. Sprinkle with parsley. Serve with couscous. Makes 4 servings.