Ingredients

• 1 teaspoon olive oil
• Four 6-ounce bone-in pork loin chops, 3/4-inch thick, trimmed
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 Vidalia onions, thinly sliced
• 1 cup reduced-sodium chicken broth
• 1 tablespoon grated fresh ginger
• 1 tablespoon chopped fresh thyme
• 1 teaspoon lemon juice
• 4 reduced-fat gingersnap cookies, coarsely crushed

Instructions

1. Sprinkle the chops with 1/2 teaspoon of the salt and the pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the chops and cook, turning occasionally, until browned, about 5 minutes. Transfer to the chops to a plate.
2. Add the onions and 1/4 cup water to the skillet and bring to a boil. Reduce the heat to low. Cover and simmer, stirring occasionally, until the onions are very tender, 12 to 15 minutes.
3. Add the broth, ginger, thyme, lemon juice, gingersnaps and the remaining 1/4 teaspoon salt. Return the chops with its juices to the skillet and bring to a boil. Reduce the heat to low and simmer, uncovered, until the sauce bubbles and thickens and the chops are heated through, 3 to 5 minutes.
4. Per Serving: 303 Cal; 41 g Protein; 10 g Tot Fat; 3 g Sat Fat; 5 g Mono Fat; 9 g Carb; 1 g Fiber; 3 g Sugar; 60 mg Calcium; 2 mg Iron; 950 mg Sodium; 108 mg Cholesterol