Pennsylvania Dutch Pork Chops
TOTAL TIME: Prep: 25 min. Bake: 15 min.
YIELD: 6 servings.
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
Ingredients
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2 tablespoons butter
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6 bone-in pork loin chops (3/4 inch thick and 8 ounces each)
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1/2 cup unsweetened pineapple juice
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1/2 cup ketchup
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2 tablespoons white vinegar
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2 tablespoons honey
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1-1/2 teaspoons ground mustard
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1/4 teaspoon salt
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2 teaspoons cornstarch
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2 tablespoons water
Directions
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1.
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.
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2.
Combine pineapple juice, ketchup, vinegar, honey, mustard and salt; add to drippings. Cook and stir until mixture comes to a boil. Pour over chops.
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3.
Bake, uncovered, until a thermometer reads 145°, 15-20 minutes. Let chops stand 5 minutes before serving.
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4.
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
1 each: 151 calories, 7g fat (4g saturated fat), 29mg cholesterol, 387mg sodium, 16g carbohydrate (11g sugars, 0 fiber), 7g protein.
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