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