Pork Chops with a Cherry & Prosciutto Compote

• 2 lbs. boneless pork chops
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, minced
• 3 C rainier cherries, sliced in half and pits removed
• 1/2 lemon, juiced
• 1 1/2 tsp minced tarragon
• 8 prosciutto slices, roughly chopped
• 1 T ghee
• 2 1/2 tsp sea salt
• 1/2 tsp cracked black pepper

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1. In a large sauté pan on medium heat add ghee, onions, and 1/2 teaspoon sea salt. Continue cooking, making sure to stir occasionally, until the onions begin to caramelize. This will take about 10-12 minutes.
2. Add the garlic and sauté for about one minute. Add the cherries, lemon juice, tarragon, and 1/2 teaspoon sea salt. Continue cooking the cherry mixture for about 7-10 minutes. The cherries should be softened. Push the mixture to the side of the sauté pan.
3. Add the prosciutto to the empty side of the pan and cook until it crisps up about 3-5 minutes. Once the prosciutto is crispy, mix the cherries in and turn the heat to low.
4. Sprinkle the pork chops with 1 1/2 teaspoons sea salt and pepper, making sure to season both sides. Grill for 5-10 minutes per side, depending on the thickness of your pork chops. You can also pan-sear these in a skillet on medium-high heat for the same amount of time on each side.
5. Once the pork chops are cooked, top them with the cherry and prosciutto compote and enjoy.