Pork Chops Vermont - cooking recipe

Ingredients

1 cup ketchup
1 cup maple syrup
2/3 cup white wine
1/4 cup water
1 beef bouillon cube
1 bay leaf
2 garlic cloves (crushed)
1 1/2 teaspoons dried basil
3/4 teaspoon dried thyme
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground ginger
2 tablespoons vegetable oil
4 (6 ounce) pork chops

Preparation

Combine ketchup, maple syrup, white wine, water, beef bouillon, bay leaf, garlic, basil, thyme, mustard, salt, pepper and ginger in a medium saucepan.
Stir well.
Bring to a boil then reduce heat and simmer uncovered for 30 minutes.
Remove bay leaf.
Remove from heat.
Meanwhile preheat oven to 375\u00b0F.
Lightly brush oil onto both sides of pork chops.
Place pork chops into 13x9x2-inch baking dish.
Bake for 30 minutes.
Remove from oven, pour sauce over pork.
Bake uncovered for 15 to 20 minutes more, basting a few times with sauce.