Ingredients
2 tablespoons butter6 bone-in pork loin chops (3/4 inch thick and 8 ounces each)1/2 cup unsweetened pineapple juice1/2 cup ketchup2 tablespoons white vinegar2 tablespoons honey1-1/2 teaspoons ground mustard1/4 teaspoon salt2 teaspoons cornstarch2 tablespoons water
Preparation
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.
