Pork Cops with Gingersnap Gravy

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon ground white pepper

1/2 teaspoon ground black pepper

1/8 teaspoon dry mustard

1/8 teaspoon ground coriander

1/8 teaspoon ground nutmeg

2 tablespoons vegetable oil

1 pound lean pork chops, cut thick

1 cup onions, chopped

1/2 cup green bell pepper, chopped

1/2 cup chopped red bell pepper

1-1/2 cups beef stock or water, divided

5 ginger snap cookies

3 cups cooked rice, hot

Combine paprika, salt, white pepper, black pepper, mustard, coriander and nutmeg in a small bowl, mixing well. Sprinkle over both sides of pork chops. Place oil in a large skillet over medium heat. Add pork chops and cook 2 minutes on each side, turning often. Add the onion, bell pepper and 1 cup stock or water. Cook and stir 15 minutes. Add remaining 1/2 cup stock and ginger snaps. Cook and stir until ginger snaps are dissolved. Serve over rice.

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Cajun Country -- New Iberia, Louisiana