Pork Chops with Gingersnap Gravy
Transform weeknight dinners into something extraordinary with these savory and slightly sweet Pork Chops with Gingersnap Gravy. Perfectly seared bone-in pork chops are smothered in a rich, velvety gravy made from crushed gingersnap cookies, beef broth, and a splash of apple cider vinegar for an irresistible balance of flavors. The buttery onions and roux create the perfect base for this unique and comforting sauce, while the gingersnaps add a delightful hint of spice and subtle sweetness. Ready in just 45 minutes, this dish is an ideal blend of rustic charm and gourmet flair. Serve it with mashed potatoes or roasted vegetables to soak up every drop of the luscious gravy, and garnish with fresh parsley for an elegant finishing touch. A must-try for lovers of hearty, one-pan meals with a creative twist!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 6 pieces gingersnap cookies, finely crushed
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh parsley, chopped (optional for garnish)
Instructions
Season both sides of the pork chops with salt and ground black pepper.
Heat the olive oil in a large skillet over medium-high heat.
Add the pork chops to the skillet and cook for 4-5 minutes per side, or until they are golden brown and cooked through. Transfer the pork chops to a plate and tent with foil to keep warm.
Reduce the heat to medium and add the unsalted butter to the same skillet.
Once the butter is melted, add the finely chopped onion. Cook, stirring occasionally, for 3-4 minutes, or until the onion is soft and translucent.
Stir in the all-purpose flour and cook for 1 minute to make a roux, stirring constantly.
Gradually whisk in the beef broth, scraping up any browned bits from the skillet. Bring the mixture to a gentle simmer.
Add the finely crushed gingersnap cookies and apple cider vinegar to the skillet. Stir until the gingersnap cookies dissolve and the gravy thickens, about 3-5 minutes.
Return the pork chops to the skillet and spoon the gravy over them.
Simmer for 2-3 minutes to allow the flavors to meld and the pork chops to warm through.
Serve the pork chops topped with the gingersnap gravy. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1045 mg | 45% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 5.3 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 472 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
