Real Recipes From Real Home Cooks ®

thick pork chops with gingersnap gravy

(3 ratings)
Recipe by
Mikekey *
Seattle, WA

A variation on an Alsatian recipe that is roast pork and gingerbread sauce.

(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

  • 4
    thick pork chops, room temperature
  • salt and pepper, to season pork
  • 3 Tbsp
    olive oil
  • 1 lg
    onion, peeled and finely chopped
  • 1 tsp
  • 6
    gingersnap cookies, crushed (the small, hard type)
  • 1 bottle
    (16 oz) dark beer
  • 1/4 tsp
    ground ginger
  • 1 Tbsp
  • ground black pepper, to taste
  • 1/2 tsp
    ground cinnamon
  • 2 Tbsp
    heavy cream
  • cooked egg noodles, to serve

How To Make thick pork chops with gingersnap gravy

  • 1
    Preheat oven to 450F. Rinse and pat dry pork chops. Salt and pepper them to taste.
  • 2
    In 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.
  • 3
    Whisk in cream. Taste for seasoning and add more salt and pepper, if needed. Keep warm.
  • 4
    Oil 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.
  • 5
    Place 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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