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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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There aren't actually gingersnaps, but it tastes like there are. 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 (splenda) |
2 teaspoons gingerroot, grated |
2 teaspoons lemon juice |
1/2 teaspoon salt |
1/4 cup celery, finely diced (including leaves) |
Directions:
1. In heavy skillet over medium-high heat, start browning chops in oil.
2. Meanwhile, put vinegar, pepper, cloves, tomato paste, Splenda, ginger, lemon juice and salt in a blender and run it a few seconds to blend.
3. When chops are browned on both sides (5 minutes per side), pour sauce over them.
4. Scatter celery over all, reduce heat to low, and cover with tilted lid.
5. Let simmer 5 minutes, then serve, scraping extra sauce from pan over chops.
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