Pork chops vermont
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Catsup |
| 1 | cup | Maple syrup |
| ⅔ | cup | White wine |
| ¼ | cup | Water |
| 1 | Bouillon cube | |
| 1 | Bay leaf | |
| 2 | Cloves garlic, minced | |
| ¼ | teaspoon | Ground ginger |
| ¾ | teaspoon | Thyme |
| 1½ | teaspoon | Basil |
| ½ | teaspoon | Dry mustard |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 4 | Pork chops, 1 1/2\" thick | |
Directions
In sauce pan, combine all ingredients except pork chops. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes; stir occasionally. Meanwhile, bake chops 30 minutes at 375 degrees; pour sauce over chops. Bake 15-20 minutes more, spooning sauce over chops every 5 minutes.