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Pennsylvania Dutch Pork Chops Recipe

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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.

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6 Servings
Prep: 25 min. Bake: 1 hour

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.

Nutrition Facts: 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.

Pennsylvania Dutch Pork Chops published in Country Extra May 2006, p49

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