Skillet Pork Chops

• 4 bone-in pork loin chops ( 1 inch thick and 8 ounces each)
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 cup chicken broth
• 2 to 3 tablespoons grape jelly
• 1/4 teaspoon ground ginger
• 4-1/2 teaspoons cornstarch
• 3 tablespoons cold water
• Hot cooked rice

1. In a large skillet over medium heat, brown pork chops on both sides in oil until meat is no longer pink; drain. Add onion; cook until tender. Pour broth over chops; bring to a boil. Reduce heat; cover and simmer 12-16 minutes or until the meat is tender.
2. Remove chops and keep warm. Stir jelly and ginger into broth. Combine cornstarch and water until smooth; gradually add to broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops and rice.

chops, vegetable oil, onion, chicken broth, grape jelly, ground ginger, cornstarch, cold water, rice

Taken from www.tasteofhome.com/recipes/skillet-pork-chops/ (may not work)