30 minutes before cook time, remove the pork from the fridge. Evenly distribute 1 teaspoon of salt onto all sides of the pork.
Add the olive oil, 1 tablespoon of butter, 2 garlic cloves and 2 rosemary sprigs into a large skillet and cook over high heat. Remove the rosemary and garlic when fragrant and beginning to brown.
Add two pork chops to the skillet. Cook 3-4 minutes per side, for a total of 6-8 minutes. Remove and place onto a rimmed baking sheet. Cover with foil.
Add an additional tablespoon of butter to the skillet. Scrape up any burning bits and add the remaining two pork chops. Cook as instructed above. If the pan gets too hot, reduce the heat to medium high.
Once the pork chops are removed from the skillet, immediately place the shallots and garlic into the skillet. Quickly stir.
Immediately pour the wine into the skillet and scrape up any brown bits. Once the pan is deglazed, add the cherries, vinegar, last 2 sprigs of rosemary and brown sugar. Reduce the heat to low and let simmer, covered, for 10 minutes.
Once the sauce is simmering, place the baking sheet of pork chops into the oven. Cook for 7-10 minutes, or until the pork reaches 143-145 degrees internal temperature. Remove from the oven and cover with foil. Let sit for 10 minutes.
Meanwhile, remove the lid from the cherry glaze and increase the heat to medium-high. Let the sauce cook for 6-8 minutes, or until thickened.
Serve the pork chops topped with the cherry glaze and chopped fresh parsley leaves.