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Pork Chops Vermont

1 c Catsup
1/4 ts Ground ginger
1 c Maple syrup
3/4 ts Thyme
2/3 c White wine
1 1/2 ts Basil
1/4 c Water
1/2 ts Dry mustard
1 Bouillon cube
1/2 ts Salt
1 Bay leaf
1/4 ts Pepper
2 Cloves garlic; minced
4 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.


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