Black Cherry and Black Pepper Lamb Chops

1 Tbsp. EVOO
4 loin lamb chops (1 1/2 inches thick)
Salt and freshly ground pepper
1 shallot, thinly sliced
1/2 cup black cherry preserves (such as Polaner brand)
3 tablespoons balsamic vinegar
1/2 teaspoon cracked black pepper (eyeball it in your palm)
Mint Sprigs, for garnish

1.  Drizzle the chops with EVOO, season with salt and pepper and arrange on a slotted broiler pan. Place 6 to 8 inches under the broiler and cook for about 5 minutes per side for medium-rare.

2. Meanwhile, place a small pan over medium heat. Add the reamining 1 tablespoon of EVOO, 1 turn of the pan, and the shallot and cook for 2 minutes, then add the preserves, balsamic vinegar and cracked black pepper, and whisk together. Heat to a bubble, then remove from the heat and whisk in the remaining 1 tablespoon of butter.

3. Arrange 2 chops on serving plates and drizzle with the black cherry-black pepper glaze. Garnish with mint sprigs and serve.