Heat 2 T of oil in a large skillet over medium. Add onion and garlic; cook, stirring for 2 minutes. Stir in vinegar; cook for 30 seconds. Add cherries and broth. Cook over high heat until liquid is thick and slightly syrupy, 5 to 7 minutes. Whisk in butter, 1/2 t salt and 1/2 t pepper. Transfer half of glaze to a separate bowl. Coat chops with remaining oil and season with salt and pepper. Brush chops with cherry glaze. Preheat grill to high and grill chops for 5 minutes per side or until cooked through. Let chops sit for 5 minutes, then serve.
Makes 4 servings.