Pork Chops Vermont
Yield
4 servingsPrep
10 minCook
1 hrsReady
1 hrsIngredients
| 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 |
*
|
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
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.
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