Heat 2 Tbsp 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 stock. Cook over high until liquid is thick and slightly syrupy, 5 to 7 minutes. Whisk in butter, ½ tsp salt, and ½ tsp 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 oil the grate. Grill chops 5 minutes per side or until cooked through.
Let chops sit for 5 minutes. Top with remaining cherry glaze.