thick pork chops with gingersnap gravy
A variation on an Alsatian recipe that is roast pork and gingerbread sauce.
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 4 - thick pork chops, room temperature
- - salt and pepper, to season pork
- 3 tablespoons olive oil
- 1 large onion, peeled and finely chopped
- 1 teaspoon salt
- 6 - gingersnap cookies, crushed (the small, hard type)
- 1 bottle (16 oz) dark beer
- 1/4 teaspoon ground ginger
- 1 tablespoon sugar
- - ground black pepper, to taste
- 1/2 teaspoon ground cinnamon
- 2 tablespoons heavy cream
- - cooked egg noodles, to serve
How To Make thick pork chops with gingersnap gravy
-
Step 1Preheat oven to 450F. Rinse and pat dry pork chops. Salt and pepper them to taste.
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Step 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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Step 3Whisk in cream. Taste for seasoning and add more salt and pepper, if needed. Keep warm.
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Step 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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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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