Pork chops vermont

Yield: 4 servings

Measure 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

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.

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