Pork Chops Vermont
Yield
4 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
ketchup
|
|
| 1 | cup |
maple syrup
|
|
| ⅔ | cup |
white wine
|
*
|
| ¼ | cup |
water
|
|
| 1 | each |
bouillion cube
|
* |
| 1 | each |
bay leaves
|
*
|
| 2 | cloves |
garlic
minced |
|
| ¼ | teaspoon |
ginger
ground |
|
| ¾ | teaspoon |
thyme
|
*
|
| 1 ½ | teaspoons |
basil
|
*
|
| ½ | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 4 | each |
pork chops
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
ketchup
|
|
| 237 | ml |
maple syrup
|
|
| 158 | ml |
white wine
|
*
|
| 59 | ml |
water
|
|
| 1 | each |
bouillion cube
|
* |
| 1 | each |
bay leaves
|
*
|
| 2 | cloves |
garlic
minced |
|
| 1.3 | ml |
ginger
ground |
|
| 3.8 | ml |
thyme
|
*
|
| 7.5 | ml |
basil
|
*
|
| 2.5 | ml |
dry mustard
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 4 | each |
pork chops
|
*
|
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℉ (190℃)., pour sauce over chops.
Bake 15 to 20 minutes more, spooning sauce over chops every 5 minutes.
