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Thick pork chops baked in a slightly sweet, herb-infused sauce. Serve alongside mashed potatoes and your favorite vegetables.

Pork Chops Vermont

1 cup tomato ketchup
1 cup pure maple syrup
2/3 cup white wine
1/4 cup water
1 teaspoon beef bouillon
1 bay leaf
2 cloves garlic, crushed
1 1/2 teaspoons crushed 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 vegetable oil
4 (6-ounce) pork chops

1. Combine ketchup, maple syrup, white wine, water, beef bouillon cube, bay leaf, garlic, basil, thyme, mustard, salt, pepper and ginger in a medium saucepan; stir well to incorporate. Bring to a boil, reduce heat and simmer uncovered for 30 minutes. Remove bay leaf. Remove from heat.
2. Meanwhile preheat oven to 375°F. Lightly brush oil onto both sides of each pork chop; place pork chops into a 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. Serve warm.

Makes 4 servings.

Note: Basting sauce can be used as a table sauce after the meat is cooked but it must be brought to a boil first. As well fresh utensils should be used.