[RaCina]

Really there is no gingersnaps in it, but is sweet and spicey and good

4 thin pork chops, about 18 ounces
1 tablespoon of olive oil
1/2 cup cider vinegar
1/2 tsp pepper
1/4 teaspoon ground cloves
1 tablespoon tomato paste
3 tablespoons splenda
2 teaspoons grated ginger root
2 teaspoons lemon juice
1/2 teaspoons salt
1/4 cup finely diced celery

In heavy skillet over medium heat, start browning the chops in the oil. While chops are browning put the vinegar, pepper, cloves, tomato paste, splenda, ginger root, lemon juice, and salt in a blender and run it for a second or two to blend.

When the chops are browned on both sides, pour the sauce over them, scatter the celery over the whole thing, turn the burner on low, and cover with a tilted lid. Let simmer for 5 minutes, then serve, don't forget to scrape the extra sauce out of the pan and over the chops.

Yield: 4 servings each with 5 grams of carbs, a trace of fiber,
and 20 grams of protein