Cherries Jubilee Pork

4 (3/4- to 1-inch thick) center cut pork chops
2 tablespoons butter or margarine
1 (21 ounce) can cherry pie filling
3 tablespoons soy sauce

In a large nonstick skillet, brown pork chops in hot butter over medium high heat; turning once during cooking, about 5 minutes per side.

Combine cherries and soy sauce in small bowl; mix well. Add cherry mixture to pork. Reduce heat; simmer, stirring frequently, until pork is no longer pink in center.

Great served with rice.

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