4-6 pork chops, boneless, thick-cut
3/4 C. orange juice
4 T. EVOO
1/4 C. soy sauce
3 cloves garlic, minced
1 tsp. salt
1/2 tsp. fresh ground pepper
1/2 C. cherry preserves
1/4 C. chopped dried cherries or 1/2 C. chopped fresh cherries (pitted)
1/4 C. fruit juice (orange, pomegranate, cranberry, etc)

Combine 3/4 C. orange juice, 2 T. EVOO, soy sauce, garlic, salt, and pepper in a gallon-sized baggie. Add pork chops and let marinate for at least 1/2 hour, but up to 4 hours. Heat 2 T. EVOO in a large skillet over medium heat. Add pork chops to skillet. Cook covered, turning occasionally. Cook chops until they reach 160°. Cherry Sauce: In a medium saucepan, heat preserves over medium-low heat. Add dried or fresh cherries and juice. Stir frequently. Mixture should boil for at least 10 minutes until thickened. Be careful not to scorch. Serve warm over pork chops.