4 pork chops, cut 1/2 inch thick and trimmed of separable fat
1 tbsp. cooking oil
1 sm. onion, sliced and separated into rings
1/4 c. crushed ginger snaps (4 cookies)
1/4 c. red wine vinegar
1 tsp. instant beef bouillon granules
1/8 tsp. ground ginger
1/8 tsp. ground pepper
Dash of ground cloves

In a skillet, brown chops in hot oil on both sides. Drain on paper towels. Place chops in a baking dish. Drain excess fat from skillet. Add onion and 1 1/4 cups water. Cover and simmer 2 minutes or until onions are tender. Add remaining ingredients. Cook and stir just until bubbly. Spoon over chops. Bake, covered, in 375 degree oven for 50-55 minutes or until hot.