Pennsylvania Dutch Pork Chops

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

1. 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.
2. Combine pineapple juice, ketchup, vinegar, honey, mustard and salt; add to drippings. Cook and stir until mixture comes to a boil. Pour over chops.
3. Bake, uncovered, until a thermometer reads 145°, 15-20 minutes. Let chops stand 5 minutes before serving.
4. 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.