Recipes of Pennsylvania Dutch heritage, like this one, are popular in our area. These sweet-and-sour pork chops are a delicious and satisfying main dish that pairs well with traditional sides such as dumplings or spaetzle, red cabbage coleslaw, and applesauce. Finish off the meal with a slice of Dutch apple pie for a truly comforting and flavorful dining experience.

What sets Pennsylvania Dutch Pork Chops apart is the attention to detail in the cooking process. Often, the chops are first seared to create a golden crust, locking in the natural juices and enhancing their succulence. They are then slow-cooked, allowing the flavors to develop and meld together, resulting in a dish that is both tender and packed with irresistible taste.

These pork chops are often served alongside traditional Pennsylvania Dutch accompaniments. Think buttery mashed potatoes, sweet and tangy applesauce, and robust sauerkraut. Each element complements the pork chops, creating a harmonious balance of flavors that celebrate the region’s culinary heritage.

Pennsylvania Dutch Pork Chops are more than just a meal; they are a cultural experience. With every bite, you are transported to a world where community, tradition, and the love of good food converge. It’s a reminder of the power of food to connect us to our roots, to evoke cherished memories, and to create new ones around the dinner table.

PREP: 25 MIN.

BAKE: 1 HOUR

MAKES: 6 SERVINGS

INGREDIENTS

• 6 bone-in pork loin chops (¾ inch thick and 8 ounces each)
• 2 tablespoons butter
• ½ cup unsweetened pineapple juice
• ½ cup ketchup
• 2 tablespoons white vinegar
• 2 tablespoons honey
• 1½ teaspoons ground mustard
• ¼ teaspoon salt
• 4 teaspoons cornstarch
• 2 tablespoons water

INSTRUCTIONS

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, melt the butter over medium heat. Brown the pork chops on both sides in the melted butter. Once browned, use a slotted spoon to transfer the pork chops to an ungreased 13×9-inch baking dish.
3. In a mixing bowl, combine the pineapple juice, ketchup, white vinegar, honey, ground mustard, and salt. Stir well to combine.
4. Pour the pineapple juice mixture over the pork chops in the baking dish, ensuring that the chops are evenly coated.
5. Cover the baking dish with foil and place it in the preheated oven. Bake for 45 minutes.
6. After 45 minutes, remove the foil and continue baking for an additional 15 minutes or until a meat thermometer inserted into the thickest part of the pork chops reads 160°F (71°C).
7. Once cooked, remove the pork chops from the baking dish and keep them warm.
8. In a small saucepan, combine the cornstarch and water, stirring until smooth. Add the pan juices from the baking dish to the saucepan and bring the mixture to a boil. Cook and stir for 1-2 minutes, or until the sauce has thickened.
9. Serve the sweet-and-sour pork chops with the thickened sauce drizzled over the top.
10. Accompany the dish with your choice of dumplings or spaetzle, a side of red cabbage coleslaw, and a spoonful of applesauce.
11. Complete the meal with a slice of homemade Dutch apple pie for a delectable dessert.

SERVING SUGGESTIONS:

• Serve the sweet-and-sour pork chops with your choice of dumplings or spaetzle, alongside a side of tangy red cabbage coleslaw and a dollop of applesauce. For a delightful dessert, indulge in a slice of homemade Dutch apple pie topped with a scoop of vanilla ice cream.
• This recipe yields approximately 6 servings. Adjust the quantities accordingly based on your desired number of servings.