1 teaspoon olive oil
Four 6-ounce bone-in pork loin chops, 3/4-inch thick, trimmed
3/4 teaspoon salt
1/4 teaspoon pepper
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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