Instructions: 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.

This recipe yields 4 servings.

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