Pork Chops and or Tofu in Ginger Snap Gravy

by Joanne on May 17, 2009

First, let me tell you about a wonderful Cod recipe I just posted.  It has it’s own page. See Cod with a Thai Curry Twist.

Now, for Sunday Evening dinner.  Tonights meal has a “German” twist.  The following dinner is for the meat eater as well as the vegetarian.  The following meal will serve 4.  Get ready….GO!

Red and Sweet German Potato Salad

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  • 2 Red Potatoes
  • 1 Large Sweet Potato
  • 5 Strips SOY Bacon
  • 2 TBS SmartBalance (butter substitute)
  • 1/2 onion, chopped
  • 4 oz flour
  • 1/3 cup apple cider vinegar
  • 1/4 cup Vegetable broth
  • Pepper and salt to taste

Cook the potatoes. I cooked my potatoes all at once in the microwave for 10 minutes. Peel and dice.

Add the soy bacon to a pan and cook until crisp. Remove and chop.  Add the SMART BALANCE and the onion to the hot pan (medium high heat) cook 2 minutes, add “bacon” back in with the onions and cook about 5 minutes – until tender.  Add the flour, stir around and cook 2 minutes. Add the vinegar and the broth and stir vigorously until thickened.  Add the sauce to the potatoes and mix VERY CAREFULLY – your potatoes may be soft.  Taste and add salt and pepper if needed.  Serve hot or cold.

Ginger Snap Gravy * Use Beef Broth For this if you Eat Meat. If not, you can use a light red wine AND vegetable broth.

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  • 1 cup crushed Ginger Snaps
  • 2 1/2 cups Beef Broth / or 1 cup red wine and 1 1/2 of Veggie Broth.

In a food processor, add the cookies and crush fine. Bring the liquid to a boil.  Add the cookies and stir to desired thickness.  NOTE:  If you desire a fine, finished look to the gravy, strain it through a fine strainer.  It will eliminate any lumps.

TED’s Grilled Pork Chops

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Preheat oven to 250 F.

Two boneless chops about 1 1/2 ” thick.  Heat grill on high.  *Make sure the grill is HOT- high heat otherwise your chops won’t cook through. Rub oil all over chops.  Salt and pepper both sides of meat. Grill 2 minutes first side. Turn over. Grill 2 minutes 2nd side. Turn over making sure the grill lines go in a criss-cross fashion. Grill 2 minutes. Turn again…2 minutes.  Now, rest the chop on it’s thick side and grill 2 minutes and do the same for the other side.    Put into the oven for 10 minutes to relax and finish.

JOANNE’s Grilled Tofu

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Preheat oven to 250 F.

Pat dry the tofu  – getting as much moisture out of it as possible.  Slice into 5 squares for a 10 oz box of tofu.  Rub with olive oil, salt and red pepper both sides. Place on foil and grill 4 minutes one side, 4 minutes other side. Remove to a 200 F degree oven to finish cooking.

Serve with broccoli, Red and Sweet German Potato Salad over Ginger Snap Gravy.

We enjoyed this dinner with all the different twists on taste. While we were enjoying dinner, we had entertainment by watching a robin chase a squirrel across our back porch.  Unusual…usually they’re friends.

Have a great night.

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3 Comments

  • At 2009.05.17 21:24, Cathy said:

    This looks delicious! I’ve never had tofu, but your preparation makes me want to try it. The pork chops and potato salad look incredible too!

    • At 2009.07.10 13:13, When you don’t feel like cooking « said:

      […] You just might be surprised… I mean… who ever thought you could make a gravy out of Ginger Snaps, […]

      • […] this giveaway.  Also, if you want another recipe for gravy, but using Biscoff cookies, see my GINGER SNAP GRAVY for pork. The BISCOFF cookies would be PERFECT for that […]

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