Pork Cutlets with Almond-Thyme “Crumbs” and Cherry Sauce

For Pork Cutlets: Season pork chops with salt and pepper. Combine ground almonds, flour and thyme in a shallow bowl. Dredge each chop in almond mixture.Heat oil in a large skillet; add chops and fry until golden brown, 2 to 4 minutes each side. Remove chops from pan and place each one on a plate; garnish each one with a whole almond, and serve with cherry sauce on the side. For Savory Cherry Sauce: Melt butter in a medium saucepan. Add shallots and cook until golden brown, about 5 minutes. Stir in cherries, wine and broth. Simmer 15 minutes over medium heat. Let cool slightly, then puree in a blender or food processor. Return to pan and add thyme and cornstarch. Whisk constantly over medium-low heat for 10 to 15 minutes or until thickened and reduced to about 3/4 cup.