Gingersnap Pork Chops Recipe
Ingredients
| 3/4-inch-thick pork loin chops, trimmed of fat (about 1 3/4 pounds total) | ||
| Onion | 2 Tablespoon, chopped | |
| Butter/Margarine | 1 Tablespoon | |
| Water | 1/2 Cup (16 tbs) | |
| 2 gingersnap cookies, crushed (2 tablespoons) | ||
| Raisins | 2 Tablespoon | |
| Red wine vinegar | 1 Tablespoon | |
| 1/2 teaspoon instant beef bouillon granules | ||
| Pepper | 1 Dash | |
Directions
Place chops on the unheated rack of a broiler pan.
Broil 3 to 4 inches from the heat for 15 to 17 minutes or till no pink remains, turning once.
Meanwhile, for gravy, in a small saucepan cook onion in margarine or butter till tender but not brown.
Stir in water, crushed cookies, raisins, vinegar, bouillon granules, and pepper.
Cook and stir till thickened and bubbly.
Serve gravy over chops.
Broil 3 to 4 inches from the heat for 15 to 17 minutes or till no pink remains, turning once.
Meanwhile, for gravy, in a small saucepan cook onion in margarine or butter till tender but not brown.
Stir in water, crushed cookies, raisins, vinegar, bouillon granules, and pepper.
Cook and stir till thickened and bubbly.
Serve gravy over chops.
Chef
