Gingered Chops with Cherry-Orange Sauce
|4 8-ozpork rib chops|
|3 tablespoonLemon juice|
|3 tablespoonChicken broth|
|3 tablespoonsSoy sauce|
|2 teaspoonsginger root; grated|
|2 teaspoonsDry mustard|
|1 clovegarlic; crushed|
|1 teaspoonVegetable oil|
|1/2 cupOnions; chopped|
|1/2 teaspoonCurry powder|
|1/2 cupOrange juice|
|1/2 cupChicken Stock|
|1/3 cupdried cherries|
Gingered Chops with Cherry-Orange Sauce Preparation
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.
Republished with Permission, National Pork Council
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Republished with Permission, National Pork Council [I posted this recipe.]
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