For The Pork Chops For The Cherry Pan Sauce

1. Sprinkle the pork chops on both sides with the salt, pepper, and garlic powder.
2. Heat the oil in a large skillet over medium to medium-high heat. Add the pork chops two at a time, and cook until browned on the first side, 4 to 5 minutes. Flip pork chops over and cook on other side for 3 to 4 minutes more. Transfer to a tray or platter and cover with foil to keep warm. Repeat with the remaining pork chops.
3. Next, add the cherries, thyme, and salt to the pan and cook for 3 to 4 minutes. Add the Port and let simmer until reduced by about half, (10 to 12 minutes). Stir in the butter until emulsified and the sauce is nice and glossy. Taste and adjust with more salt to taste.
4. Serve the pork chops with the sauce on the side for diners to spoon on their plates or over their chops.