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Lamb Chops with Dried Cherries and Port

['2 teaspoons olive oil', '4 4-to 5-ounce loin lamb chops', '1/3 cup chopped shallots', '3/4 cup ruby Port', '1/2 cup low-salt chicken broth', '1/2 cup dried tart cherries', '3 tablespoons cherry jam', '1 tablespoon balsamic vinegar', '1/2 teaspoon ground cardamom', 'Chopped fresh mint or parsley']

Heat oil in heavy medium nonstick skillet over medium-high heat. Sprinkle lamb with salt and pepper. Add lamb to skillet; cook to desired doneness, turning often, about 10 minutes for medium-rare. Transfer lamb to plate. Pour off drippings from skillet. Add shallots to same skillet; sauté 1 minute. Add Port, broth, cherries, jam, vinegar, and cardamom; boil until cherries plump and liquid is syrupy, about 6 minutes. Season with salt and pepper. Spoon sauce over lamb. Sprinkle with mint.

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