Source: Bon Appétit, April 2008
adapted by http://theresalwaysthyme.blogspot.com

6 lamb chops, sprinkled with salt and pepper and grilled

2 teaspoons olive oil
2 chopped shallots, fine dice
3/4 cup ruby Port
1/2 cup chicken broth
1/2 cup dried tart cherries (I used sweet dried bing cherries)
3 tablespoons cherry jam
1 tablespoon balsamic vinegar
1/2 teaspoon ground cardamom
salt and pepper, to taste
chopped fresh parsley

Heat oil in heavy medium nonstick skillet over medium-high heat. Add shallots to skillet; sauté 1 -2 minutes to soften. Add Port, broth, cherries, jam, vinegar, and cardamom; boil until cherries plump and liquid is syrupy, about 10 minutes. Season with salt and pepper. Spoon sauce over lamb. Sprinkle with parsley.