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
Ingreadient
- 2 tablespoons butter
- 6 bone-in pork loin chops (3/4 inch thick and 8 ounces each)
- 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
- 2 teaspoons cornstarch
- 2 tablespoons water
Direction
- Preheat oven to 350°. In a large skillet, heat butter over medium heat; brown pork chops on both sides. Using a slotted spoon, transfer to an ungreased 13x9-in. baking dish.
- Combine pineapple juice, ketchup, vinegar, honey, mustard and salt; add to drippings. Cook and stir until mixture comes to a boil. Pour over chops.
- Bake, uncovered, until a thermometer reads 145°, 15-20 minutes. Let chops stand 5 minutes before serving.
- In a small saucepan, combine cornstarch and water; stir in pan juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with pork chops.
