Pennsylvania Dutch Pork Chops

2 T butter
6 bone-in pork loin chops (3/4 inch thick and 8 oz each)
1/2 C unsweetened pineapple juice
1/2 C ketchup
2 T white vinegar
2 T honey
1 1/ 2 tsp ground mustard
1/4 tsp salt
2 tsp cornstarch
2 T water

Preheat oven to 350 degrees. In a large skillet, heat butter over medium heat; brown pork chops on both sides. Using a slotted spoon, transfer to an ungreased 13 x 9-inch 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 degrees, 15-20 minutes. Let chops stand five minutes before serving. In a small saucepan, combine cornstarch and water; stir in pan juices. Bring to a boil; cook and stir until thickened, one to two minutes. Serve with pork chops