Celebrate spring with a special dinner
of grilled chops served with springtime favorites.
Gingered
Chops with Cherry-Orange Sauce
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.
