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Gingered Chops with Cherry-Orange Sauce
Source: National Pork Board

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

Prep Time: 8 hours
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 267.4
Total Carbs 18.1 g
Dietary Fiber 1.7 g
Sugars 10.2 g
Total Fat 7.8 g
Saturated Fat 2.1 g
Unsaturated Fat 1.4 g
Potassium 621.8 mg
Protein 28.3 g
Sodium 443.8 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1 Fruits , 3 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  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.

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