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Pork Chops with Gingersnap Gravy




Source of Recipe


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List of Ingredients




4 - 6 center-cut pork chops about 1 1/4 inches (3 cm) thick
Salt and freshly ground pepper to taste
1 Tbs (15 ml) olive oil
1 onion, finely chopped
1 rib celery, finely chopped
1 cup (250 ml) beef or chicken stock
1 Tbs (15 ml) cider vinegar
1/4 tsp (1 ml) dried thyme
1/4 cup (125 ml) crumbled gingersnaps

Recipe



Season the pork chops on both sides with salt and pepper. Heat the oil in a large heavy skillet over moderate heat and fry the pork chops until lightly browned on both sides, about 2 minutes per side. Reduce the heat and cook covered for 6 to 8 minutes, or until the internal temperature is between 145F (63C) and 160F (70C). Remove the chops and keep warm in a warm oven. Add the onion and celery to the skillet and saute over moderate heat until tender but not brown, about 5 minutes. Add the remaining ingredients and cook, stirring frequently, until the sauce thickens to the consistency of heavy cream. Spoon over the pork chops and serve immediately. Serves 4 to 6.

Bon appetit from the Chef at Worldwide Recipes.