In a small bowl, mix together the cinnamon, sugar, and salt.
Sprinkle the mixture evenly over both sides of the pork chops.
Heat 1 Tbsp. oil in a large skillet over medium high heat. Once heated, add as many pork chops as will fit comfortably. Cook, uncovered, until browned. Flip over and cook until just cooked through. For thin cut pork chops (1/4-1/2 inch) this will take 3-4 minutes per side and for thick cut (around 1 inch) this will take 7-8 minutes per side. Do not overcook or they will be dry. Remove to a serving platter and cover with foil to keep warm. Repeat for remaining pork chops if you couldn't fit them all in one skillet.
Note- If your pan has brown bits on the bottom it's fine, but if it looks and smells burned, place it under running water and scrub off the burned bits before proceeding.
For the sauce: In the same skillet, combine the garlic, water, cherry preserves, orange essential oil or orange juice, red wine vinegar, and chipotle pepper. Cook and stir until bubbly and heated through.
If you prefer your sauce to be thicker, add in the tapioca flour mixed with cold water and stir until thickened.
Pour sauce over pork chops and garnish with green onion and dried cherries.
Nutritional Info uses Smuckers Sugar Free Preserves, includes a heaping amount of sauce, and does not include the tapioca or arrowroot flour.