INGREDIENTS

1/2 cup chopped red onion

2 Tbsp lemon juice

1 1/2 pounds cherries, about 4 cups

4 pork chops, about 3/4-inch thick

Salt

Olive oil

2 Tbsp chopped fresh basil

1 Tbsp balsamic vinegar

1/2 teaspoon salt

1 heaping teaspoon coconut sugar

INSTRUCTIONS

1 Mix the chopped onion with the lemon juice in a small bowl and set aside. The lemon juice will help take the edge off the onions.

2 Coat the pork chops in olive oil and sprinkle salt over them. Set aside at room temperature.

3 Pit and de-stem the cherries.

4 Put the cherries, onions and chopped basil into a food processor. Pulse a few times until you have a chunky salsa, with differing textures of cherry.

5 Mix in the balsamic vinegar, the 1/2 teaspoon salt and sugar. Add more of any of these ingredients to taste. Set aside at room temperature. You can make this salsa up to 8 hours in advance.

6 Prepare your grill for high direct heat. Grill the pork chops until cooked through.

7 Serve the pork chops with the cherry salsa.