Pork Chops Vermont

• 1 cup ketchup
• 1 cup maple syrup
• 23 cup white wine
• 1/4 cup water
• 1 each bouillion cube
• 1 each bay leaves
• 2 cloves garlic minced
• 1/4 teaspoon ginger ground
• 3/4 teaspoon thyme
• 1 1/2 teaspoons basil
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 each pork chops

1. In sauce pan, combine all ingredients except pork chops.
2. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes; stir occasionally.
3. Meanwhile, bake chops 30 minutes at 375F (190C)., pour sauce over chops.
4. Bake 15 to 20 minutes more, spooning sauce over chops every 5 minutes.

ketchup, maple syrup, white wine, water, bouillion, bay leaves, garlic, ginger ground, thyme, basil, dry mustard, salt, black pepper, pork chops

Taken from recipeland.com/recipe/v/pork-chops-vermont-39394 (may not work)