Gingered Chops with Cherry-Orange Sauce

Ingredients...

• 4 CMA Deluxe Center Cut Pork Chops, 6 oz.
• 3 tablespoon lemon juice
• 3 tablespoon chicken broth
• 3 tablespoons soy sauce
• 2 teaspoons grated ginger root
• 2 teaspoons dry mustard
• 1 garlic clove, crushed
• Dash cayenne pepper
• 1 teaspoon vegetable oil
• 1/2 cup chopped onion
• 1/2 teaspoon curry powder
• 2 teaspoons cornstarch
• 1/2 cup orange juice
• 1/2 cup chicken stock
• 1/3 cup dried cherries

Directions...

• 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.

Source: National Pork Board, www.theotherwhitemeat.com