- Preheat oven to 375°F. Line medium rimmed baking sheet with foil.
- Spray large skillet with nonstick spray and set over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add Swiss chard and water and cook, stirring often, until chard is tender, about 3 minutes. Stir in cherries and 1/4 teaspoon of salt. Transfer vegetable mixture to plate to cool.
- Make pocket in each pork chop by inserting small sharp knife into side of chop and cutting back and forth until large, deep pocket is formed. Fill each pocket evenly with vegetable mixture. Secure stuffing with wooden toothpicks. Sprinkle chops on both sides with 1/4 teaspoon of remaining salt.
- Wipe out skillet and spray with nonstick spray. Set over medium heat. Add chops and cook, turning once, until browned, about 8 minutes. Transfer chops to prepared baking sheet (do not wash skillet). Roast until instant-read thermometer inserted into thickest part of chops registers 145°F, about 12 minutes.
- When chops are almost done, return skillet to medium heat Add broth and thyme and bring to boil, stirring to scrape up browned bits from bottom of skillet. Boil until reduced to 1/2 cup, about 2 minutes. Whisk together half-and-half, mustard, and cornstarch in small bowl; add to skillet, whisking constantly. Simmer, whisking constantly, until sauce is thickened, about 2 minutes. Stir in remaining 1/8 teaspoon salt and any accumulated juices from baking sheet. Remove toothpicks from chops and serve with sauce.
- Per serving: 1 pork chop and generous 1 tablespoon sauce
Instead of the Swiss chard, you can use mustard greens or kale for this recipe. These greens tend to be sturdier, so you may need to cook them a few minutes longer in step 2, adding additional water if needed.