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Pork Chops Vermont

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Submitted by klow

YIELD

4 servings

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 237
CUP ML KETCHUP
1 237
CUP ML MAPLE SYRUP
158
CUP ML WHITE WINE *
¼ 59
CUP ML WATER
1 1
EACH EACH BOUILLION CUBE *
1 1
EACH EACH BAY LEAVES *
2 2
CLOVES CLOVES GARLIC
minced
¼ 1.3
TEASPOON ML GINGER
ground
¾ 3.8
TEASPOON ML THYME *
1 ½ 7.5
TEASPOONS ML BASIL *
½ 2.5
TEASPOON ML DRY MUSTARD
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
4 4
EACH 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 276 2% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 972mg 40%
Total Carbohydrate 24g 24%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 11% Vitamin C 18%
Calcium 8% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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