Pennsylvania Dutch Pork Chops |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Recipes of Pennsylvania Dutch heritage, like this one, are popular in our area. We like to serve these sweet-and-sour pork chops with dumplings or spaetzle, red cabbage coleslaw and applesauce, with Dutch apple pie for dessert. Ingredients:
6 bone-in pork loin chops (3/4 inch thick and 8 ounces each) |
2 tablespoons butter |
1/2 cup unsweetened pineapple juice |
1/2 cup ketchup |
2 tablespoons white vinegar |
2 tablespoons honey |
1-1/2 teaspoons ground mustard |
1/4 teaspoon salt |
4 teaspoons cornstarch |
2 tablespoons water |
Directions:
1. In a large skillet, brown pork chops in butter. Using a slotted spoon, transfer to an ungreased 13-in. x 9-in. baking dish.
2. Combine the pineapple juice, ketchup, vinegar, honey, mustard and salt; add to drippings. Cook and stir until mixture comes to a boil. Pour over chops.
3. Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer or until a meat thermometer reads 160°. Remove chops and keep warm.
4. In a small saucepan, combine cornstarch and water; stir in pan juices. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pork chops. Yield: 6 servings.
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