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6 Pork loin chops -- 3/4 inch thick
1/2 c Pineapple juice
1/2 c Ketchup
2 tb Honey
2 tb White wine vinegar
1 1/2 ts Dijon mustard
1/4 ts Salt
4 ts Cornstarch
2 tb Water
* You can substitute chicken for pork if you prefer.
Place pork chops in a 13 x 9 x 2-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 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.
1/2 c Pineapple juice
1/2 c Ketchup
2 tb Honey
2 tb White wine vinegar
1 1/2 ts Dijon mustard
1/4 ts Salt
4 ts Cornstarch
2 tb Water
* You can substitute chicken for pork if you prefer.
Place pork chops in a 13 x 9 x 2-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 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.
