Add the oil to a large saute pan. Season chops with salt and pepper. Brown the chops on both sides; reduce the heat and continue cooking until no pink remains and cooked through taking care not to overcook. Remove to a platter and keep warm.

Combine the wine, broth, honey, thyme, salt and mustard in the saute pan and bring the mixture to a boil. Boil for 5 minutes.

Combine the cornstarch and vinegar and add it to the wine mixture. Bring to a boil and boil for one minute. Stir in the cherries.

Return the chops to the pan and heat through before serving.