Pork Chops With Gingersnap Gravy |
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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I first found the recipe in a low-cal cookbook, and lost it. Searching online turned up this version, which is how I remember it. Adding crushed gingersnaps to the gravy thickens it and gives it a great zing. Ingredients:
4 pork chops, cut 1/2 inch thick and trimmed of separable |
fat |
1 tablespoon cooking oil |
1 small onion, sliced and separated into rings |
1/4 cup crushed ginger snaps (4 cookies) |
1/4 cup red wine vinegar |
1 teaspoon beef bouillon granules |
1/8 teaspoon ground ginger |
1/8 teaspoon ground pepper |
1 dash ground cloves |
Directions:
1. In a skillet, brown chops in hot oil on both sides.
2. Drain on paper towels.
3. Place chops in a baking dish.
4. Drain excess fat from skillet.
5. Add onion and 1 1/4 cups water.
6. Cover and simmer 2 minutes or until onions are tender.
7. Add remaining ingredients.
8. Cook and stir just until bubbly.
9. Gravy will thicken with the gingersnaps.
10. Spoon over chops.
11. Bake, covered, in 375 degree oven for 50-55 minutes or until hot- OR- cover skillet and allow to simmer on low for 40 minutes.
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