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

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:

Quickview
303k Calories
29g Protein
13g Total Fat
14g Carbs
12% Health Score
Limit These
Calories
303k
15%

Fat
13g
20%

  Saturated Fat
5g
36%

Carbohydrates
14g
5%

  Sugar
12g
13%

Cholesterol
99mg
33%

Sodium
377mg
16%

Get Enough Of These
Protein
29g
59%

Selenium
45µg
65%

Vitamin B1
0.91mg
61%

Vitamin B3
11mg
55%

Vitamin B6
1mg
51%

Phosphorus
314mg
31%

Vitamin B2
0.29mg
17%

Potassium
595mg
17%

Zinc
2mg
15%

Vitamin B12
0.72µg
12%

Magnesium
41mg
10%

Vitamin B5
1mg
10%

Manganese
0.15mg
7%

Copper
0.12mg
6%

Iron
0.88mg
5%

Vitamin A
225IU
5%

Vitamin D
0.61µg
4%

Vitamin E
0.6mg
4%

Vitamin C
2mg
3%

Calcium
18mg
2%

Folate
6µg
2%

covered percent of daily need
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During the Middle Ages, a lemon slice was served with fish because it was thought the juice would dissolve any bones that were accidentally swallowed.

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