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Gingersnap Pork

"There aren't actually gingersnaps in this, but the flavour combination kind of tastes like there are. Be sure to use fresh ginger (I've made it with ground, and it's not at all the same). If you want, you can serve over rice or pasta for a complete meal."

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 4 pork chops, thin cut
  • 1 tablespoon olive oil
  • 1/2 cup cider vinegar
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground cloves
  • 1 tablespoon tomato paste
  • 3 tablespoons sugar substitute
  • 2 teaspoons gingerroot, grated
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 cup celery, finely diced
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

In heavy skillet over medium heat, heat oil and start browning chops.

Step 2

Meanwhile, put vinegar, pepper, cloves, tomato paste, sugar substitute, gingerroot, lemon juice and salt in a small chopper or food processor and pulse until well-combined.

Step 3

When chops are browned on both sides (about 5 minutes per side), pour sauce over them.

Step 4

Scatter celery over chops, and cover pan with a tilted lid.

Step 5

Let simmer 5 minutes, then serve, scraping pan and pouring sauce over chops.

  Nutritional Facts
 
 
  • Serving Size: 1 (92.3 g)
  • Calories 152.6
  • Total Fat - 11 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 16.7 mg
  • Sodium - 319.5 mg
  • Total Carbohydrate - 6.1 g
  • Dietary Fiber - 0.7 g
  • Sugars - 4.4 g
  • Protein - 6.6 g
  • Calcium - 18.6 mg
  • Iron - 0.8 mg
  • Vitamin C - 2.2 mg
  • Thiamin - 0.2 mg
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