THICK PORK CHOPS WITH GINGERSNAP GRAVY

Thick Pork Chops with Gingersnap Gravy image

Provided by Mikekey *

Categories Pork

Time 45m

Number Of Ingredients 13

4 thick pork chops, room temperature
salt and pepper, to season pork
3 Tbsp olive oil
1 large onion, peeled and finely chopped
1 tsp salt
6 gingersnap cookies, crushed (the small, hard type)
1 bottle (16 oz) dark beer
1/4 tsp ground ginger
1 Tbsp sugar
ground black pepper, to taste
1/2 tsp ground cinnamon
2 Tbsp heavy cream
cooked egg noodles, to serve

Steps:

1. Preheat oven to 450F. Rinse and pat dry pork chops. Salt and pepper them to taste.
2. In a Dutch oven or large heavy pot, heat the oil and add the onion and salt and cook on medium for 7 minutes. Add the gingersnaps, beer, ground ginger, sugar, pepper and cinnamon. Bring to a boil over medium heat, reduce to a simmer and cook for 10 minutes. Whisk to smooth gravy.
3. Whisk in cream. Taste for seasoning and add more salt and pepper, if needed. Keep warm.
4. Oil an ovenproof skillet and heat it until it is very hot. Sear the pork chops on both sides until they turn golden. Place pan in oven and roast pork chops from 5-10 minutes, depending on thickness. They should reach 135F. on a meat thermometer. Let them rest 10 minutes.
5. Place cooked egg noodles on each plate and add one chop on each plate. Ladle gravy over noodles and serve extra gravy in a bowl on table.

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