Heat 1 tablespoon oil in 12-inch skillet. Add mushrooms, onion, and celery; cook and stir over medium-high heat 4 minutes. Stir in cherries, salt, thyme, and pepper. Remove from heat.
Make deep pocket in side of each pork chop; fill with one fourth of cherry stuffing. Skewer pockets closed with toothpicks.
Heat remaining 1 tablespoon oil in same skillet over medium heat. Add pork chops. Brown over medium heat 7 to 8 minutes per side or until cooked through.
Remove pork from skillet. Pour off fat. Add flour to skillet; cook 30 seconds, stirring constantly. Stir in broth and juice, scraping up browned bits from bottom of skillet. Cook 1 minute to thicken sauce slightly.
Return pork chops to skillet and turn to coat evenly. Serve pork with sauce.
Calories: 275 calories, Carbohydrates: 10 g, Protein: 28 g, Fat: 10 g, Saturated Fat: 2 g, Cholesterol: 65 mg, Sodium: 394 mg, Fiber: 1 g
Exchanges per serving: 1 Bread/Starch, 4 Meat.
Copyright Diabetic Cooking.