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You’ll finish this classy dish with a gastrique. Traditionally, this seductive-sounding sauce is a simple reduction of sugar and vinegar. But we weren’t satisfied with simple. Instead of plain old sugar and vinegar, we’re using the natural sweetness of cherries and tang of balsamic to complement the pork and look good doing it. And you won’t just use it as garnish. Finishing these succulent chops directly in the sauce gives them an extra layer of elegant flavor.