thick pork chops with gingersnap gravy
(3 ratings)
A variation on an Alsatian recipe that is roast pork and gingerbread sauce.
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(3 ratings)
yield
4 serving(s)
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For thick pork chops with gingersnap gravy
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4thick pork chops, room temperature
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salt and pepper, to season pork
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3 Tbspolive oil
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1 lgonion, peeled and finely chopped
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1 tspsalt
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6gingersnap cookies, crushed (the small, hard type)
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1 bottle(16 oz) dark beer
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1/4 tspground ginger
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1 Tbspsugar
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ground black pepper, to taste
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1/2 tspground cinnamon
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2 Tbspheavy cream
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cooked egg noodles, to serve
How To Make thick pork chops with gingersnap gravy
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1Preheat oven to 450F. Rinse and pat dry pork chops. Salt and pepper them to taste.
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2In a Dutch oven or large heavy pot, heat the oil and add the onion and salt and cook on medium for 7 minutes. Add the gingersnaps, beer, ground ginger, sugar, pepper and cinnamon. Bring to a boil over medium heat, reduce to a simmer and cook for 10 minutes. Whisk to smooth gravy.
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3Whisk in cream. Taste for seasoning and add more salt and pepper, if needed. Keep warm.
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4Oil an ovenproof skillet and heat it until it is very hot. Sear the pork chops on both sides until they turn golden. Place pan in oven and roast pork chops from 5-10 minutes, depending on thickness. They should reach 135F. on a meat thermometer. Let them rest 10 minutes.
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5Place cooked egg noodles on each plate and add one chop on each plate. Ladle gravy over noodles and serve extra gravy in a bowl on table.
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