Pennsylvania Dutch Pork Chops Recipe

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Pennsylvania Dutch Pork Chops Recipe
Pennsylvania Dutch Pork Chops Recipe photo by Taste of Home
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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. —Joyce E. Brotzman, McVeytown, Pennsylvania
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

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

Nutritional Facts

1 each: 151 calories, 7g fat (4g saturated fat), 29mg cholesterol, 387mg sodium, 16g carbohydrate (11g sugars, 0 fiber), 7g protein.

  • 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
  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. 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.
  2. 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.
Originally published as Pennsylvania Dutch Pork Chops in Country Extra May 2006, p49

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Reviews forPennsylvania Dutch Pork Chops

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Romeister User ID: 7223249 158414
Reviewed May. 29, 2014

"A true taste of Lancaster County PA. I really don't think you need to thicken the sauce with the cornstarch/water mixture. The sauce thickened enough in the oven!"

MY REVIEW
sjmdam User ID: 4248228 156376
Reviewed Oct. 2, 2013

"I did not make with the ingredients listed when I opened the fridge my hubby drank the last of the piineapple juice so i used orange juice. I was also out of white vinegar so I used apple cider vinegar they came out so moist with great raves from the family."

MY REVIEW
daisey5 User ID: 146806 139564
Reviewed Feb. 3, 2010

"I used boneless pork loin chops and it only needed 45 minutes cooking time total."

MY REVIEW
kimdennison User ID: 2971042 163438
Reviewed Mar. 30, 2009

"I'ma make this for my family it looks good so I hope they will like it! :}~ SMILE!"

MY REVIEW
[email protected] User ID: 2044470 70250
Reviewed Mar. 18, 2009

"Very good! This recipe was delicious!"

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