PENNSYLVANIA DUTCH PORK CHOPS

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Pennsylvania Dutch cooking differs from other Amish cooking in other states because we seem to do sweet and sour much more. WE utilize fruit a lot, while other Amish communities out in the Midwest like OH tend to do more with canned soups. This is one of my favorite pork chop dishes that can be made for a couple, of a whole bunch of folks and is always crowd pleasing and simple!

PENNSYLVANIA DUTCH PORK CHOPS

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—optional
2 tablespoons water——–optional

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 13×9-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.
If sauce is too watery for you, thicken with the instructions below.
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.

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