Famous Recipes - Pork Chops with Gingersnap Gravy

Most people tend to over cook pork in the mistaken belief that only well-done pork is safe to eat. Cooking it to an internal temperature of 145F (63C) not only kills the nasty little parasites, but results in juicy, slightly pink meat, just the way I like it.

Pork Chops with Gingersnap Gravy

4-6 center-cut pork chops about 1 1/4 inches (3 cm) thick Salt and freshly ground pepper to taste 1 Tbs (15 ml) olive oil 1 onion, finely chopped 1 rib celery, finely chopped 1 cup (250 ml) beef or chicken stock 1 Tbs (15 ml) cider vinegar 1/4 tsp (1 ml) dried thyme 1/4 cup (125 ml) crumbled gingersnaps

Season the pork chops on both sides with salt and pepper. Heat the oil in a large heavy skillet over moderate heat and fry the pork chops until lightly browned on both sides, about 2 minutes per side. Reduce the heat and cook covered for 6 to 8 minutes, or until the internal temperature is between 145F (63C) and 160F (70C). Remove the chops and keep warm in a warm oven. Add the onion and celery to the skillet and saute over moderate heat until tender but not brown, about 5 minutes. Add the remaining ingredients and cook, stirring frequently, until the sauce thickens to the consistency of heavy cream. Spoon over the pork chops and serve immediately. Serves 4 to 6.

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