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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. A Cherry Pitter Is Magical For This Task, But If You Don'T Have One, Use A Small Knife. Double Check For Stray Pits, They Always Seem To Find Their Way Into Dishes That Call For Fresh 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. Alternately, You Can Chop Everything By Hand. 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 Over High Heat With The Grill Cover Closed For 3 Minutes. Turn Them 45 Degrees On The Same Side To Get A Pretty Cross-Hatch Pattern, Then Close The Grill Cover And Cook Another 3 Minutes. Turn The Pork Chops Over, But This Time Keep The Grill Cover Open And Cook For A Final 2-3 Minutes. Allow To Rest For 5-10 Minutes Before Serving. Serve The Pork Chops With The Cherry Salsa.
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