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
Prep Time
25 min
Cook Time
15 min
Yield
6 servings
Ingredients
- 2 tablespoons butter
- 6 bone-in pork loin chops (3/4 inch thick and 7 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
- 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.
- Combine pineapple juice, ketchup, vinegar, honey, mustard and salt; add to drippings. Cook and stir until mixture comes to a boil. Pour over chops.
- Bake, uncovered, until a thermometer reads 145°, 15-20 minutes. Let chops stand 5 minutes before serving.
- 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 pork chop: 298 calories, 13g fat (6g saturated fat), 96mg cholesterol, 446mg sodium, 15g carbohydrate (13g sugars, 0 fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 fat.
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