Gingersnap Pork Recipe

Name: Gingersnap Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 4 pork chops, thin cut; 1 tablespoon olive oil; ½ cup cider vinegar; ½ teaspoon pepper; ¼ teaspoon ground cloves; 1 tablespoon tomato paste; 3 tablespoons sugar substitute (Splenda); 2 teaspoons gingerroot, grated; 2 teaspoons lemon juice; ½ teaspoon salt; ¼ cup celery, finely diced (including leaves)

Servings: persons

4 pork chops, thin cut
1 tablespoon olive oil
½ cup cider vinegar
½ teaspoon pepper
¼ teaspoon ground cloves
1 tablespoon tomato paste
3 tablespoons sugar substitute (Splenda)
2 teaspoons gingerroot, grated
2 teaspoons lemon juice
½ teaspoon salt
¼ cup celery, finely diced (including leaves)

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 pork chops, thin cut, 1 tablespoon olive oil, ½ cup cider vinegar, ½ teaspoon pepper, and more.

Yes, Gingersnap Pork falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gingersnap Pork

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