Pennsylvania Dutch Pork Chops Recipe

By kimvess

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

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 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.
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.