Pennsylvania Dutch Pork Chops
Pennsylvania Dutch Pork Chops

Pennsylvania Dutch Pork Chops

  • 6 Servings
  • Prep Time: 25 minutes
  • Bake Time: 1 hour

“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 B., McVeytown, Pennsylvania

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

  1. In a large skillet, brown pork chops in butter. Using a slotted spoon, transfer to an ungreased 13-in. x 9-in. baking dish.

  2. 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.

  3. 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.

  4. 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.

 

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