Pork escalopes with cherries, lime and mint

I flour.
I melt butter in a large pan and add meat as it sizzles.
I brown both sides and add salt and pepper.
I deglaze with white wine and cook briefly.
I remove meat onto a plate.
I stone and halve cherries.
I add to the same pan with a tablespoon brown sugar.
I squeeze lime, adding zest of half if liked, and cook a minute.
I add half a glass water.
I cook a few minutes, return escalopes and finish with sauce remaining, adding water if needed.
I add chopped mint at the end.
Distinctive sweet-sour flavour, freshened by lime.