Terrible photo, but I made chops with a delicious cherry-chipotle white wine pan sauce. Super easy and amazing.
Rub the porkchops with cumin and salt. Sear them in a HOT pan on all sides. Deglaze with white wine, add about 2 T of rough chopped chipotles en adobo, and 2 T of cherry preserves (mine are a fancy version of Smuckers) and a nice heavy tablespoon of dijon. Turn off your pan (if you have a heavy pan to cook them in) and cover (if you don’t turn the heat down and let it cook for like 3 more minutes covered).