TRADITIONAL SWEET-SOUR PORK CHOPS
6 pork loin chops, 3/4 inch thick
1/2 cup pineapple juice
1/2 cup ketchup
2 tbsp honey
2 tbsp white wine vinegar
1 1/2 tsp Dijon mustard
1/4 tsp salt
4 tsp cornstarch
2 tbsp water
Place pork chops in a 13x9x2-inch baking dish.
In a bowl, combine pineapple juice, ketchup, honey, vinegar, mustard and salt. Pour over the chops.
Cover tightly and bake at 350 degrees F for 30 minutes, uncover and bake 30 minutes longer or until meat is tender.
Remove chops from pan to a serving platter and keep warm. Strain pan juices into a saucepan.
Combine cornstarch and water; add to pan juices. Cook and stir until thickened and bubbly; cook and stir 2 minutes longer. Pour sauce over chops and serve immediately.
*You can substitute chicken for pork if you prefer.
Servings: 6
Source: Jo Anne Merrill
MORE RECIPES:
Recipes Using Pork Chops
Recipes Using Pineapple Juice
6 pork loin chops, 3/4 inch thick
1/2 cup pineapple juice
1/2 cup ketchup
2 tbsp honey
2 tbsp white wine vinegar
1 1/2 tsp Dijon mustard
1/4 tsp salt
4 tsp cornstarch
2 tbsp water
Place pork chops in a 13x9x2-inch baking dish.
In a bowl, combine pineapple juice, ketchup, honey, vinegar, mustard and salt. Pour over the chops.
Cover tightly and bake at 350 degrees F for 30 minutes, uncover and bake 30 minutes longer or until meat is tender.
Remove chops from pan to a serving platter and keep warm. Strain pan juices into a saucepan.
Combine cornstarch and water; add to pan juices. Cook and stir until thickened and bubbly; cook and stir 2 minutes longer. Pour sauce over chops and serve immediately.
*You can substitute chicken for pork if you prefer.
Servings: 6
Source: Jo Anne Merrill
MORE RECIPES:
Recipes Using Pork Chops
Recipes Using Pineapple Juice
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