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Sweet-and-Sour Pork Chops Recipe

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My family is one of several pork producers in this area, so I'm always looking for pork recipes. This one's easy to make because you don't have to brown the meat before baking. That's one of the reasons I like it so much.

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6 Servings
Prep: 15 min. Bake: 1 hour

Ingredients

6 pork loin chops (about 3/4 inch thick)
1/2 cup pineapple juice
1/2 cup ketchup
2 tablespoons honey
2 tablespoons white wine vinegar
1-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
4 teaspoons cornstarch
2 tablespoons water

Directions

Place pork chops in a 13-in. x 9-in. baking dish. In a bowl, combine pineapple juice, ketchup, honey, vinegar, mustard and salt. Pour over the chops. Cover and bake at 350° for 30 minutes. Uncover and bake about 30 minutes longer or until the meat is tender. Remove chops to a serving platter and keep warm. Strain pan juices into a saucepan. Combine cornstarch and water; add to pan juices. Cook and stir until thickened and bubbly; cook and stir 2 minutes longer. Serve immediately over chops. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 268 calories, 9 g fat (3 g saturated fat), 86 mg cholesterol, 430 mg sodium, 16 g carbohydrate, trace fiber, 31 g protein.

Sweet-and-Sour Pork Chops published in Country February/March 1993, p47

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