Menu
German Pork Chops German Pork Chops
Strawberry Pork Chops Strawberry Pork Chops
Old-Fashioned Pork Chops Old-Fashioned Pork Chops
Pennsylvania-Style Pork Roast Pennsylvania-Style Pork Roast
Southern Fried Pork Chops Southern Fried Pork Chops
Pork Chops Ole Pork Chops Ole
Creole Pork Chops Creole Pork Chops
Special Pork Chops Special Pork Chops
Apple Cider Pork Chops Apple Cider Pork Chops
Pork Chops Deluxe Pork Chops Deluxe
Aloha Pork Chops Aloha Pork Chops
Golden Pork Chops Golden Pork Chops
Bacon-Swiss Pork Chops Bacon-Swiss Pork Chops
Country Pork Chop Supper Country Pork Chop Supper
Hoosier Pork Chop Supper Hoosier Pork Chop Supper
Tex-Mex Pork Chops Tex-Mex Pork Chops
Asian Pork Chops Asian Pork Chops
Apple-Leek Pork Chops Apple-Leek Pork Chops
Ginger Pork Chops Ginger Pork Chops
Southwestern Pork Chops Southwestern Pork Chops

Pennsylvania Dutch Pork Chops

5 reviews
Test Kitchen Approved
Total Time

Prep: 25 min. Bake: 15 min.

Makes

6 servings

Updated: Mar. 30, 2023
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
Pennsylvania Dutch Pork Chops
Pennsylvania Dutch Pork Chops Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 2 tablespoons butter
  • 6 bone-in pork loin chops (3/4 inch thick and 8 ounces each)
  • 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
  • 2 teaspoons cornstarch
  • 2 tablespoons water

Directions

  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.
  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.
  3. Bake, uncovered, until a thermometer reads 145°, 15-20 minutes. Let chops stand 5 minutes before serving.
  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.