Pork Chops Vermont

      1 c  Catsup
      1 c  Maple syrup
    2/3 c  White wine
    1/4 c  Water
      1 ea Bouillon cube
      1 ea Bay leaf
      2 ea 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 ea 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. Serves 4


Yield: 4 Servings