Pork Grilling Recipes
Gingered Chops with Cherry-Orange Sauce Recipe
BBQ and Barbecue Recipes

Gingered Chops with Cherry-Orange Sauce

For the chops:

4 pork rib chops, about 8 ounces each

3 tablespoons lemon juice

3 tablespoons chicken broth

3 tablespoons soy sauce

2 teaspoons grated ginger root

2 teaspoons dry mustard

1 garlic clove, crushed

Dash cayenne pepper

For the cherry-orange sauce:

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

To prepare the chops: Make marinade by stirring together lemon juice, chicken broth, soy sauce, ginger, mustard, garlic, and cayenne pepper in medium bowl. Place chops in self-sealing plastic bag; pour marinade over chops; seal bag and refrigerate 8 hours or overnight. Prepare medium-hot fire in grill; remove chops from marinade and grill to medium doneness over direct heat about 10 to 13 minutes, turning once. Meanwhile prepare Cherry-Orange Sauce.

To prepare the 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 2 to 3 minutes. Set aside and keep warm.

To serve: Ladle sauce onto plates and top with chops; garnish chops with additional dried cherries if desired.

Yield: 4 servings

Source: National Pork Producers

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