This was actually tossed together in minutes. I made the savory cherry sauce a few days earlier. The watermelon salad was all done ahead and I simply added the feta at the last minute. Likewise, the fennel-cabbage slaw was made ahead.
I heated a cast-iron skillet to medium high, tossed the pork chop on and let it cook undisturbed for about 4 minutes, then turned it and let if finish cooking, about another 4 minutes. The secret to good, juicy pork chops (or any meat, really) is to resist the temptation to press on it with the spatula and to let it just cook without a lot of flipping. My mom said meat lost 1/4 of its juiciness every time it was turned and I believe it.