Sprinkle pork chops with garlic-pepper seasoning. Brush large nonstick skillet with 1 tsp olive oil. Saute chops in skillet over medium heat for 6 to 8 minutes or until just slightly pink in center, turning once. Remove chops from skillet. Cover to keep warm.

 

Combine water, cherries, and vinegar. Set aside until needed. Reduce heat under skillet to medium-low. Add remaining 2 tsp olive oil. Saute onions in oil, covered, for 12 to 14 minutes or until onions are very tender, stirring occasionally. Stir in brown sugar. Cook over medium heat, uncovered, for 3 to 4 minutes or until onions are lightly browned.

 

Meanwhile, stir cornstarch and salt into cherry mixture. Stir into onion mixture in skillet. Cook and stir until thickened slightly and boiling. Add chops to skillet. Heat through.

 

Serve onion-cherry mixture over chops.