Pennsylvania Dutch Pork Chops Recipes
PENNSYLVANIA DUTCH PORK CHOPS
Recipes of Pennsylvania Dutch heritage, like this one, are popular in our area. We like to serve these sweet-and-sour pork chops with dumplings or spaetzle, red cabbage coleslaw and applesauce, with Dutch apple pie for dessert. -Joyce E. Brotzman, McVeytown, Pennsylvania
Provided by Taste of Home
Categories Dinner
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.
Nutrition Facts : Calories 151 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 387mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 0 fiber), Protein 7g protein.
DUTCH PORK CHOPS
My mom made this for us all the time. It's just a simple, fast and tasty way to serve pork chops. Serve it with mashed potatoes. I hope you like it!
Provided by justme 3
Categories Pork
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.
Nutrition Facts : Calories 326.4, Fat 18.2, SaturatedFat 5.7, Cholesterol 75, Sodium 1276.2, Carbohydrate 16.3, Fiber 4, Sugar 8.7, Protein 24.9
PENNSYLVANIA DUTCH PORK AND SAUERKRAUT
Make and share this Pennsylvania Dutch Pork and Sauerkraut recipe from Food.com.
Provided by luv2makesoup
Categories Pork
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.
Nutrition Facts : Calories 920.8, Fat 68.2, SaturatedFat 23.6, Cholesterol 268.4, Sodium 1246, Carbohydrate 6.5, Fiber 4.4, Sugar 2.7, Protein 66.3
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- 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.·
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