Thick Pork Chops with Gingersnap Gravy

Thick Pork Chops With Gingersnap Gravy Recipe

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Mikekey *


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


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15 Min
30 Min
Stove Top


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thick pork chops, room temperature
salt and pepper, to season pork
3 Tbsp
olive oil
1 large
onion, peeled and finely chopped
1 tsp
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


  • 1Preheat oven to 450F. Rinse and pat dry pork chops. Salt and pepper them to taste.
  • 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.
  • 3Whisk in cream. Taste for seasoning and add more salt and pepper, if needed. Keep warm.
  • 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.
  • 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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About Thick Pork Chops with Gingersnap Gravy

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: German

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