Pennsylvania Dutch Pork Chops Recipe

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

Photo by Claudette S.
Adapted from tasteofhome.com

PREP TIME

25

minutes

TOTAL TIME

85

minutes

SERVINGS

6

servings

PREP TIME

25

minutes

TOTAL TIME

85

minutes

SERVINGS

6

servings

Adapted from tasteofhome.com

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

In a large skillet, brown pork chops in butter. Using a slotted spoon, transfer to an ungreased 13-in. x 9-in. baking dish. 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. 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. 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. 1 serving (1 each) equals 151 calories, 7 g fat (4 g saturated fat), 29 mg cholesterol, 387 mg sodium, 16 g carbohydrate, trace fiber, 7 g protein.

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