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Title: Pennsylvania Dutch Pork Chops
Categories: Pork, Fruits, Sauces
Yield: 6 servings

2 tb Butter
6 (8 oz ea) bone-in pork loin
- chops; 3/4" thick
1/2 c Unsweetened pineapple juice
1/2 c Ketchup
2 tb White vinegar
2 tb Honey
1 1/2 ts Ground mustard
1/4 ts Salt
2 ts Cornstarch
2 tb Water

Set oven @ 350ºF/175ºC.

In a large skillet, heat butter over medium heat; brown
pork chops on both sides. Using a slotted spoon,
transfer to an ungreased 13" X 9" 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, 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.

Joyce E. Brotzman, McVeytown, Pennsylvania

Makes 6 servings

RECIPE FROM: https://www.tasteofhome.com

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