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