Gingered Chops With Cherry-Orange Sauce

• 4 bone-in ribeye (rib) pork chops about 8-ounces each
• 3 tablespoons lemon juice
• 3 tablespoons chicken broth
• 3 tablespoons soy sauce
• 2 teaspoons fresh ginger root grated
• 2 teaspoons dry mustard
• 1 clove garlic crushed
• 1 dash cayenne pepper
• 1 teaspoon vegetable oil
• 1/2 cup onions chopped
• 1/2 teaspoon curry powder
• 2 teaspoons corn starch
• 1/2 cup orange juice divided
• 1/2 cup chicken stock
• 1/3 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 8-9 minutes, turning once, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
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. 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.
4. To serve: Ladle sauce onto plates and top with chops; garnish chops with additional dried cherries if desired.

ribeye, lemon juice, chicken broth, soy sauce, fresh ginger root, mustard, garlic, cayenne pepper, vegetable oil, onions, curry powder, corn starch, orange juice, chicken stock, dried cherries

Taken from www.yummly.com/recipe/Gingered-Chops-with-Cherry-Orange-Sauce-2248264 (may not work)