Pennsylvania Dutch Pork Chops
You can never have too many main course recipes, so give Pennsylvania Dutch Pork Chops a try. This recipe serves 6 and costs $2.45 per serving. One serving contains 303 calories, 29g of protein, and 13g of fat. It is a good option if you're following a gluten free diet. 125 people were impressed by this recipe. This recipe from Taste of Home requires ketchup, cornstarch, pineapple juice, and honey. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes. All things considered, we decided this recipe deserves a spoonacular score of 68%. This score is solid. Try Pennsylvania Dutch Coleslaw, Pennsylvania Dutch Cucumbers, and Pennsylvania Dutch Breakfast Cake for similar recipes.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 60 minutes
Ingredients:
2 tablespoons butter
4 teaspoons cornstarch
1-1/2 teaspoons ground mustard
2 tablespoons honey
1/2 cup ketchup
1/2 cup unsweetened pineapple juice
6 bone-in pork loin chops (3/4 inch thick and 8 ounces each)
1/4 teaspoon salt
2 tablespoons water
2 tablespoons white vinegar.jpg)
Equipment:
slotted spoon
baking pan
kitchen thermometer
sauce pan
frying pan
Cooking instruction summary:
Directions 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. Originally published as Pennsylvania Dutch Pork Chops in Country ExtraMay 2006, p49 Nutritional Facts 1 serving (1 each) equals 151 calories, 7 g fat (4 g saturated fat), 29 mg cholesterol, 387 mg sodium, 16 g carbohydrate, trace fiber, 7 g protein. Print Add to Recipe Box Email a Friend
Step by 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.
2. Combine the pineapple juice, ketchup, vinegar, honey, mustard and salt; add to drippings. Cook and stir until mixture comes to a boil.
3. Pour over chops.
4. Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer or until a meat thermometer reads 160°.
5. Remove chops and keep warm.
6. 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.
7. Serve with pork chops.
Nutrition Information:
covered percent of daily need
