Ingredients for Pork Chops With Gingersnap Gravy
- 4 (6-ounce) bone-in pork chops
- Fat
- Cooking Oil
- 1 medium onion, chopped
- Ginger Snaps
- Red Wine Vinegar
- Beef Bouillon Granules
- 1/2 teaspoon ground ginger
- Ground Pepper
- Ground Cloves
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How to Make Pork Chops With Gingersnap Gravy
- Season pork chops generously with salt and pepper.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Brown pork chops for 2-3 minutes per side, until golden brown.
- Remove pork chops from skillet and set aside on a plate lined with paper towels.
- Pour off excess fat from the skillet, leaving about 1 tablespoon.
- Add 1 medium onion, chopped, to the skillet and cook for 2-3 minutes, until softened.
- Pour in 1 1/4 cups of chicken broth.
- Stir in 1/4 cup of gingersnap crumbs, 2 tablespoons of brown sugar, 1 tablespoon of Dijon mustard, and 1/2 teaspoon of ground ginger.
- Bring the mixture to a simmer, stirring occasionally, until the gravy slightly thickens (about 2-3 minutes).
- Return pork chops to the skillet. If using a baking dish, transfer chops and gravy to a baking dish at this point.
- **Option 1 (Skillet):** Cover the skillet and simmer on low heat for 40 minutes, or until the pork chops are cooked through.
- **Option 2 (Oven):** Cover the baking dish with foil and bake in a preheated 375°F (190°C) oven for 50-55 minutes, or until the pork chops are cooked through and the internal temperature reaches 145°F (63°C).
- Spoon the gingersnap gravy generously over the pork chops before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
14g
Fat
28g
Carbs
4g
