Ingredients for Pork Chops Vermont
- 1/2 cup ketchup
- 1/4 cup maple syrup
- 1/2 cup dry white wine
- 1/2 cup water
- Beef Bouillon Cube
- 1 bay leaf
- Garlic Cloves
- Dried Basil
- Dried Thyme
- Dry Mustard
- 1 tsp salt
- Ground Black Pepper
- Ground Ginger
- Vegetable Oil
- 4 pork chops (about 1 inch thick)
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How to Make Pork Chops Vermont
- In a medium saucepan, combine 1/2 cup ketchup, 1/4 cup maple syrup, 1/2 cup dry white wine, 1/2 cup water, 1 beef bouillon cube (or 1 tsp bouillon granules), 1 bay leaf, 2 cloves garlic (minced), 1 tbsp dried basil, 1 tbsp dried thyme, 1 tbsp Dijon mustard, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp grated ginger.
- Stir well to ensure all ingredients are thoroughly combined.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, and simmer uncovered for 30 minutes.
- Carefully remove the bay leaf using a slotted spoon.
- Remove the sauce from the heat and set aside.
- Preheat your oven to 375°F (190°C).
- Lightly brush both sides of 4 pork chops (about 1 inch thick) with 1 tbsp olive oil.
- Place the pork chops in a 13x9x2-inch baking dish.
- Bake for 30 minutes.
- Remove the baking dish from the oven and pour the prepared sauce evenly over the pork chops.
- Return the dish to the oven, uncovered, and bake for an additional 15-20 minutes, basting with the sauce a few times during cooking, until the pork chops reach an internal temperature of 145°F (63°C).
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
247g
Fat
30g
Carbs
23g
