Pork Chops Vermont is a recipe that calls for pork chops to be cooked in a Vermont maple syrup glaze.
1 c catsup
¼ ts ground ginger
1 c maple syrup
¾ ts thyme
⅔ c white wine
1 1/2 ts basil
¼ c water
½ ts dry mustard
1 ea bouillon cube
½ ts salt
1 ea bay leaf
¼ ts pepper
2 ea cloves garlic, minced
4 ea pork chops, 1 1/2 thick
1
In sauce pan, combine all ingredients except pork chops.
2
Bring to aboil, then reduce heat and simmer uncovered for 30 minutes; stiroccasionally.
3
Meanwhile, bake chops 30 minutes at 375 degrees; poursauce over chops.
4
Bake 15-20 minutes more, spooning sauce over chopsevery 5 minutes.
5
Serves 4 .
Ingredients
1 c catsup
¼ ts ground ginger
1 c maple syrup
¾ ts thyme
⅔ c white wine
1 1/2 ts basil
¼ c water
½ ts dry mustard
1 ea bouillon cube
½ ts salt
1 ea bay leaf
¼ ts pepper
2 ea cloves garlic, minced
4 ea pork chops, 1 1/2 thick
Directions
1
In sauce pan, combine all ingredients except pork chops.
2
Bring to aboil, then reduce heat and simmer uncovered for 30 minutes; stiroccasionally.
3
Meanwhile, bake chops 30 minutes at 375 degrees; poursauce over chops.
4
Bake 15-20 minutes more, spooning sauce over chopsevery 5 minutes.
5
Serves 4 .