Gingersnap Pork

4
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"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."

Original recipe yields 4 servings
OK

Nutritional

  • 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

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.

Tips & Variations


No special items needed.

Related