Prepare brown rice according to package directions. Meanwhile, brown chops on both sides; drain well and leave in skillet. Add orange juice, cherries, and onions in skillet; bring to a boil. Reduce heat, simmer uncovered for 15 minutes, turning the chops twice. Remove chops and keep warm.
To make glaze, stir preserves into pan juices. In a small bowl, combine starch and cold water until smooth; stir into pan juices. Bring to a boil and stir for 1-2 minutes or until thickened and reduce heat. In a medium bowl, massage olive oil into kale with your hands. Drizzle honey over kale and stir gingerly and add kale into glaze. When ready to serve, top rice with cooked chops and spoon glaze over chops.