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Pennsylvania Dutch Pork Chops

Pennsylvania Dutch Pork Chops

A delicious, traditional recipe
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Course Main Course
Cuisine American, Amish


  •           2 tablespoons butter· 
  • 6 bone-in pork loinchops (¾ inch thick and 8 ounces each)·   
  •  ½ cup                    unsweetenedpineapple juice·   
  • ½    cup ketchup
  • 2 tablespoons white vinegar·      
  • 2 tablespoons hoiney
  •  1-1/ 2 teaspoons ground mustard
  • ¼    teaspoon salt
  • 2 teaspoons cornstarch
  • 2 tablespoons water


  •     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.
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