Pork Chops with Fresh Cherry Sauce

Season pork chops with pepper. Grill over medium heat until internal temperature reaches 145 degrees, about 6 minutes per side.

Meanwhile, whisk together cranberry-raspberry juice, cornstarch and mustard in a small bowl; set aside.

Whisk together wine and bouillon in a small saucepan over high heat. Simmer, whisking constantly, until reduced by half, about 3 minutes. Whisk in juice mixture and bring to a full boil.

Stir in cherries and simmer for 5 minutes or until thickened. Serve over pork chops.