Recipe for Pork Chops Vermont


1 cup catsup
1 cup maple syrup
2/3 cup white wine
1/4 cup water
1 bouillon cube
1 bay leaf
2 cloves garlic, minced
1/4 teaspoon ground ginger
3/4 teaspoon thyme
1 1/2 teaspoon basil
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 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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