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From: Nancy,.SanFran

Gingered Chops with Cherry-Orange Sauce
Recipe By : Gaynor Grant
Makes 4 servings

3 tablespoons lemon juice
3 tablespoons chicken broth
3 tablespoons soy sauce
2 teaspoons ginger root -- grated
2 teaspoons dry mustard
1 garlic clove -- crushed
1 Dash cayenne pepper
4 pork rib chops -- (about 8 ounces each)

CHERRY-ORANGE SAUCE:
1/2 cup onion -- chopped
1 teaspoon vegetable oil
1/2 teaspoon curry powder
2 teaspoons cornstarch
1/2 cup orange juice
1/2 cup chicken stock
1/3 cup dried cherries

This recipe combines sharp ginger with sweet cherries in a citrus blend.

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 for 8 hours or overnight. Prepare medium hot fire in grill. Remove chops from marinade and grill to medium doneness over direct heat, for 10 to 13 minutes, turning once.

For Cherry-Orange Sauce: In medium saucepan, saute onion in vegetable oil until tender, for 2 to 3 minutes; stir in curry powder to blend. Whisk cornstarch with a couple of tablespoons of the 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 chops. Garnish chops with additional dried cherries if desired.