Gingered Chops with Cherry-Orange Sauce
Celebrate warming weather with a special dinner of grilled chops served with springtime favorites.
4 pork rib chops, about 8-ounces each
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
- 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 to 13 minutes, turning once.
- Meanwhile, prepare Cherry-Orange Sauce. In medium saucepan, saute onion in vegetable oil until tender, about 2 to 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 to 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.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 290 calories Protein 22 grams Fat 8 grams Sodium 480 milligrams Cholesterol 60 milligrams Saturated Fat 2 grams Carbohydrates 40 grams Fiber 2 grams.
Recipe and photograph provided courtesy of National Pork Board.