Evenly sprinkle both sides of the pork chops with two teaspoons of sugar and one teaspoon of salt. Allow to sit at room temperature for about 20 minutes. Pat dry both sides of the pork and preheat oven to 250 degrees.
Place the pork chops on a sheet pan lined with parchment paper. Sprinkle the chops with an additional teaspoon of salt.
Bake the chops on the center rack of the oven until the internal temperature reaches 130 degrees. This will take about 25 - 35 minutes, depending on how thick your pork chops are.
Remove the chops from the oven. Heat one tablespoon of vegetable oil and one tablespoon of butter in a skillet over medium high heat. Brown one chop on both sides and the fat edge. Remove chop to a clean plate and repeat the process with the second chop.
Reduce the heat to medium low and to the same skillet add the red wine and simmer for one minute. Stir in the the cherry preserves. Add the brown sugar and thyme, stir and remove from heat. Pour the cherry pan sauce over the pork chops and serve.