Time 40m Yield 6 servings. Number Of Ingredients 10 Steps:
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.
Time 35m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Sprinkle pork chops with salt and pepper. Heal olive oil in frying pan until hot. Add pork chops and brown on one side. Flip chops and add onion. When browned on second side, and onion is translucent, add saurkraut and tomato soup. Turn down heat and simmer for about 20 minutes, turning chops over in sauce every so often. Serve with mashed potatoes or rice. Tastes even better when served the next day.
More about “pennsylvania dutch pork chops recipes”
Time 3h30m Yield 14 almost 1/2 of meat each, 12-14 serving(s) Number Of Ingredients 3 Steps:
Preheat oven to 350 degrees. Rinse pork and place in large roasting pan. Sprinkle with salt and pepper to taste. Cover with 1/3 of the sauerkraut. Cover roasting pan and put in oven for 1 1/2 hours. Remove from oven and add another 1/3 of sauerkraut. Cover and put back in oven for another hour. Remove from oven and add the remaining sauerkraut. Cover and put back in oven for another hour. Remove from oven and enjoy! Mashed potatoes are a must with this dish.
