Source: National Pork Board

Grilled chops with springtime seasonings topped with a cherry-orange sauce.

Servings

4 Pork, chop, center rib loin, lean, raw (about 8-ounces each)
3 tbsp fresh lemon juice
3 tbsp low fat unsalted chicken broth
3 tbsp low sodium soy sauce
2 tsp fresh ginger root , grated
2 tsp dry mustard
1 tsp crushed garlic
1 pinch ground cayenne (red pepper)
1 tsp vegetable oil
0.5 cup fresh chopped onion
0.5 tsp curry powder
2 tsp cornstarch
0.5 cup orange juice
0.5 cup Stock, chicken, prepared from recipe
0.33 cup dried cherries

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 hours to overnight.
2 Prepare medium-hot fire in grill; remove chops from marinade and discard marinade. Grill to medium doneness over direct heat about 10-13 minutes, turning once.
3 Meanwhile, prepare Cherry-Orange Sauce. In medium saucepan, saute onion in vegetable oil until tender, about 2-3 minutes; stir in curry powder to blend. Whisk cornstarch with a couple tablespoons 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 minutes. Set aside and keep warm.
5 To serve, ladle sauce onto plates and top with chops; garnish chops with additional dried cherries if desired.