“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 B., McVeytown, Pennsylvania

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

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.


2. 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.


3. 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.


4. 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.

 

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