- 4 (1 inch thick) pork chops
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 cup chicken broth
- 2 tablespoons grape jelly
- 1/4 teaspoon ground ginger
- 4 1/2 teaspoons cornstarch
- 3 tablespoons cold water
- Hot cooked rice
- In a skillet over medium heat, brown pork chops in oil; drain. Add onion; cook until tender. Pour broth around 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; add to broth. Bring to a boil; cook and stir for 2 minutes. Serve over pork chops and rice.