Gingered Chops with Cherry-Orange Sauce
Courtesy of National Pork Board
Servings: 4
Prep Time: 10 Min.
Cook Time: 15 Min.
Marinate: 8 Hrs.
Prep Time: 10 Min.
Cook Time: 15 Min.
Marinate: 8 Hrs.
What you need:
* 4 pork rib chops, about 8-oz. each
* 3 Tbsp. lemon juice
* 3 Tbsp. chicken broth
* 3 Tbsp. soy sauce
* 2 tsp. ginger root, grated
* 2 tsp. dry mustard
* 1 clove garlic, crushed
* dash cayenne pepper
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
* 3 Tbsp. lemon juice
* 3 Tbsp. chicken broth
* 3 Tbsp. soy sauce
* 2 tsp. ginger root, grated
* 2 tsp. dry mustard
* 1 clove garlic, crushed
* dash cayenne pepper
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
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
Nutritional information:
Calories: 290; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 60mg; Total Carbs: 40g; Fiber: 2g; Protein: 22g; Sodium: 480mg;