PENNSYLVANIA DUTCH PORK CHOPS

Pennsylvania Dutch Pork Chops image

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. -Joyce E. Brotzman, McVeytown, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 151 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 387mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 7g protein.