Add the oil to a large saute pan. Season chops with salt and pepper. Brown the chops on both sides; reduce the heat and continue cooking until no pink remains and cooked through taking care not to overcook. Remove to a platter and keep warm.
Combine the wine, broth, honey, thyme, salt and mustard in the saute pan and bring the mixture to a boil. Boil for 5 minutes.
Combine the cornstarch and vinegar and add it to the wine mixture. Bring to a boil and boil for one minute. Stir in the cherries.
Return the chops to the pan and heat through before serving.
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Pork Chops With Cherry Wine Sauce (cont.)