Lamb Chops with Dried Cherry and Port Sauce

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.