Smothered Pork Chops with Onion-Gingersnap Gravy

TOTAL TIME: 30 min
Prep: 5 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • Four 6-ounce bone-in pork loin chops, 3/4-inch thick, trimmed
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon olive oil
  • 2 Vidalia onions, thinly sliced
  • 1 cup reduced-sodium chicken broth
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon lemon juice
  • 4 reduced-fat gingersnap cookies, coarsely crushed
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Directions

Sprinkle the chops with 1/2 teaspoon of the salt and the pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the chops and cook, turning occasionally, until browned, about 5 minutes. Transfer to the chops to a plate.

Add the onions and 1/4 cup water to the skillet and bring to a boil. Reduce the heat to low. Cover and simmer, stirring occasionally, until the onions are very tender, 12 to 15 minutes.

Add the broth, ginger, thyme, lemon juice, gingersnaps and the remaining 1/4 teaspoon salt. Return the chops with its juices to the skillet and bring to a boil. Reduce the heat to low and simmer, uncovered, until the sauce bubbles and thickens and the chops are heated through, 3 to 5 minutes.

Per Serving: 303 Cal; 41 g Protein; 10 g Tot Fat; 3 g Sat Fat; 5 g Mono Fat; 9 g Carb; 1 g Fiber; 3 g Sugar; 60 mg Calcium; 2 mg Iron; 950 mg Sodium; 108 mg Cholesterol

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  • on September 27, 2013

    Flag

    Very ordinary, lacked any kind of zing and I followed the recipe exactly. Will not repeat. Bobby, maybe you shouldn't cut your momma's apron strings quite yet!

    people found this review Helpful.
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  • on April 04, 2013

    Flag

    Holy yum! This was succulent, simple and had incredible flavor! Already made it a second time. It tasted like I was at Octoberfest! I didn't have any ginger snaps, and used ginger purée from a jar. Easy peasy....

    people found this review Helpful.
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