Sweet-and-Sour Pork Chops is preserved from a two-sided magazine clipping filed under Meats in My Mom’s Recipe Box. The scans retain the photograph, complete printed recipe, source issue, and contributor credit.
Original Recipe Card
Ingredients
- 6 pork loin chops (about 3/4 inch thick)
- 1/2 cup pineapple juice
- 1/2 cup ketchup
- 2 tablespoons honey
- 2 tablespoons white wine vinegar
- 1-1/2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 4 teaspoons cornstarch
- 2 tablespoons water
Directions
Place pork chops in a 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine pineapple juice, ketchup, honey, vinegar, mustard and salt. Pour over the chops. Cover and bake at 350° for 30 minutes. Uncover and bake about 30 minutes longer or until the meat is tender. Remove chops 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. Serve immediately over chops.
Yield
Yield: 6 servings.
Preservation Notes
This magazine clipping is stapled to an index card and preserved across front and back scans. The original photograph, clipping edges, staple, printed recipe, issue line, and contributor credit remain visible as found.
Notes From the Original
COUNTRY/FEB/MAR/93
Ophelia Williams, Otterville, Missouri
About My Mom’s Recipe Box
This recipe is part of My Mom’s Recipe Box, an ongoing preservation project dedicated to my late mother’s original recipe collection. Every effort is made to preserve the original wording, organization, handwritten notes, typewritten cards, magazine clippings, corrections, and other details exactly as they appeared in her recipe box. When clarification is helpful, it is provided separately so the original recipe remains preserved.
