Ingredients
4 bone-in pork loin chops ( 1 inch thick and 8 ounces each)1 tablespoon vegetable oil1 medium onion, chopped1 cup chicken broth2 to 3 tablespoons grape jelly1/4 teaspoon ground ginger4-1/2 teaspoons cornstarch3 tablespoons cold waterHot cooked rice
Preparation
In a large skillet over medium heat, brown pork chops on both sides in oil until meat is no longer pink; drain. Add onion; cook until tender. Pour broth over chops; bring to a boil. Reduce heat; cover and simmer 12-16 minutes or until the meat is tender.
Remove chops and keep warm. Stir jelly and ginger into broth. Combine cornstarch and water until smooth; gradually add to broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops and rice.
