Gingered Chops with Cherry-Orange Sauce

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Gingered Chops with Cherry-Orange Sauce Ingredients

4 pork rib chops about 8-ounces each	1 teaspoon vegetable oil
3 tablespoon lemon juice	1/2 cup chopped onion
3 tablespoon chicken broth	1/2 teaspoon curry powder
3 tablespoons soy sauce	2 teaspoons cornstarch
2 teaspoons grated ginger root	1/2 cup orange juice
2 teaspoons dry mustard	1/2 cup chicken stock
1 garlic clove crushed	1/3 cup dried cherries

Instructions for Gingered Chops with Cherry-Orange Sauce

Make marinade by stirring together lemon juice, chicken broth, soy sauce, ginger, mustard, garlic and cayenne pepper in medium bowl. Place chops in a self-sealing plastic bag; pour marinade over chops; seal bag and refrigerate 8 hours to overnight. Prepare medium-hot fire in grill; remove chops from marinade and discard marinade. Grill to medium doneness over direct heat about 10-13 minutes, turning once.
Meanwhile, prepare Cherry-Orange Sauce. In medium saucepan, saute onion in vegetable oil until tender, about 2-3 minutes; stir in curry powder to blend. Whisk cornstarch with a couple tablespoons of orange juice, set aside. Stir remaining orange juice and chicken stock into saucepan; stir in cornstarch mixture and cook and stir over medium heat until blended and thickened slightly; stir in dried cherries and simmer for 2-3 minutes. Set aside and keep warm.
To serve: Ladle sauce onto plates and top with shops; garnish chops with additional dried cherries if desired.


Main Ingredient: PorkCuisine: American

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