Add a dash of flash to your fall recipe repertoire.
Preheat oven to 375 degrees F.
Drain cherries and place in a small bowl with a sprinkling of sugar. Cover and set aside.
Heat an iron skillet (or other oven-safe variety) over medium high heat.
Season thawed pork chops with sea salt and freshly ground pepper. Add 1 tablespoon extra virgin olive oil, 1 turn of the pan, to the hot skillet. Place chops in skillet and sear meat on both sides to caramelize the chops. Place a loose tin foil tent over the pan and transfer the chops to oven to finish off, 7 or 8 minutes, until meat is firm to touch, but not tough.
While chops are in oven, place a second skillet over medium high heat. Toast walnuts for 1 to 2 minutes, shaking pan frequently to prevent scorching. Remove nuts to cool and add extra-virgin olive oil, 1 turn of the pan, and 1 tablespoon butter. Add sliced zucchini, season with chili powder, salt and pepper and cook until tender, tossing discs occasionally.
Remove pork chops from oven and transfer to dinner plates. Cover chops with foil to keep warm. Place chop skillet back on stove over medium heat. Add a tablespoon extra-virgin olive oil, 1 turn of the pan. Add shallots and saute 1 to 2 minutes. Add cherries and warm through. REMOVE THE PAN OFF OF THE BURNER to add the alcohol, then flame the pan. Burn off alcohol for 1 minute, then add stock. Reduce stock for 2-4 minutes, then add butter in small pieces. Toss sauce to combine and sprinkle in mint. Pour cherry sauce over chops and serve the zucchini with walnuts as the savory side dish.
Please note that the use of Brandy is completely optional and please use caution when "flaming" the pan!