Cherry-Orange Sauce: * 1 tsp. vegetable oil * 1/2 c. onion, chopped * 1/2 tsp. curry powder * 2 tsp. cornstarch * 1/2 c. orange juice * 1/2 c. chicken stock * 1/3 c. dried cherries
What to do:
1. 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 hrs. to overnight. 2. Prepare medium-hot fire in grill; remove chops from marinade and discard marinade. Grill to medium doneness over direct heat about 8-9 min., turning once, until internal temperature on a thermometer reads 145°F, followed by a 3-min. rest time. 3. Meanwhile, prepare Cherry-Orange Sauce. In medium saucepan, saute onion in vegetable oil until tender, about 2-3 min.; stir in curry powder to blend. Whisk cornstarch with a 2 Tbsp. of orange juice, set aside. 4. 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 min. Set aside and keep warm. 5. To serve: Ladle sauce onto plates and top with shops; garnish chops with additional dried cherries if desired.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com