Pork Chops With Gingersnap Gravy

• PORK CHOPS WITH GINGER SNAP GRAVY
• 4 pork chops, cut 1/2 inch thick and trimmed of separable
• fat
• 1 tablespoon cooking oil
• 1 small onion, sliced and separated into rings
• 1/4 cup crushed ginger snaps (4 cookies)
• 1/4 cup red wine vinegar
• 1 teaspoon beef bouillon granules
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground pepper
• 1 dash ground cloves

1. In a skillet, brown chops in hot oil on both sides.
2. Drain on paper towels.
3. Place chops in a baking dish.
4. Drain excess fat from skillet.
5. Add onion and 1 1/4 cups water.
6. Cover and simmer 2 minutes or until onions are tender.
7. Add remaining ingredients.
8. Cook and stir just until bubbly.
9. Gravy will thicken with the gingersnaps.
10. Spoon over chops.
11. Bake, covered, in 375 degree oven for 50-55 minutes or until hot-- OR-- cover skillet and allow to simmer on low for 40 minutes.

pork chops, pork chops, cooking oil, onion, ginger snaps, red wine vinegar, beef bouillon granules, ground ginger, ground pepper, ground cloves

Taken from www.food.com/recipe/pork-chops-with-gingersnap-gravy-96496 (may not work)