Pat pork chops dry and make two cuts 2 inches apart through fat and silver skin to prevent curling.

Season pork chops with salt and pepper.

Heat vegetable oil in a large skillet over medium-high heat.

Add pork chops to the skillet and sear until browned and no longer pink, about 3-4 minutes per side.

Remove pork chops from the skillet to a plate and cover with foil to keep warm.

Reduce heat to medium and add chopped onion to the pan.

Cook until the onion is translucent, about 3 minutes, stirring occasionally to prevent burning.

Add the can of dark red cherries to the pan, reserving a few tablespoons of the cherry juice and some whole cherries for later.

Pour reduced sodium chicken broth into the pan and scrape up any caramelized bits from the bottom to deglaze the pan.

Cook until the sauce is reduced and slightly thickened, about 5-7 minutes.

Stir in Dijon mustard and reserved cherry juice. Add more broth if necessary to reach desired consistency.

Remove the foil from the pork chops and add them back to the pan with any accumulated juices.

Cook until the pork chops are cooked through and heated, about 2-3 minutes.

Add the reserved cherries to the pan and heat through.

Serve the cherry pork chops immediately.