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Pennsylvania Dutch Pork Chops

 Pennsylvania Dutch Pork Chops
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
6 ServingsPrep: 25 min. Bake: 1 hour


  • 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


  • 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.

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Pennsylvania Dutch Pork Chops (continued)

Nutritional 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer