Title: Pork Chops Vermont
Categories: Pork
Yield: 4 Servings
| 1 | c | Catsup |
| 1 | c | Maple syrup |
| 2/3 | c | White wine |
| 1/4 | c | Water |
| 1 | | Bouillon cube |
| 1 | | Bay leaf |
| 2 | | Cloves garlic, minced |
| 1/4 | ts | Ground ginger |
| 3/4 | ts | Thyme |
| 1 1/2 | ts | Basil |
| 1/2 | ts | Dry mustard |
| 1/2 | ts | Salt |
| 1/4 | ts | 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.