Total Time
20mins
Prep 5 mins
Cook 15 mins

There aren't actually gingersnaps, but it tastes like there are.

Ingredients Nutrition

Directions

  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a