4 (1/2 inch thick) chops
1 tbsp. safflower or other vegetable oil
1 sliced onion
1 1/4 c. beef broth
1/4 c. crushed ginger snaps
1/4 c. red wine vinegar
1/8 tsp. ground ginger
1/8 tsp. ground pepper
1/8 tsp. ground cloves

Brown pork chops on both sides in hot oil. Remove and drain on paper towel. Pour excess fat out of skillet. Add beef broth and onion to skillet. Cover and simmer until tender. Place browned chops in 10 x 13 inch glass baking dish and set aside.

Mix remaining ingredients well and pour into skillet, stirring to combine well. When mixture bubbles, spoon over pork chops. Cover with foil. Bake at 375 degrees for 50 to 55 minutes. Chicken may be used instead of pork.