Thyme & Pineapple Pork Chops

Thyme, Pork Chop & Pineapple Skillet Supper

  • 3 tablespoons pineapple or apricot preserves, or jam or orange marmalade
  • 3 tablespoons orange juice, plus more if needed
  • 2 teaspoons stone-ground or Dijon mustard
  • 1/2 teaspoon minced fresh ginger
  • 1/2 teaspoon curry powder
  • 4 rings fresh or canned pineapple (1/2 inch thick), cut in half, any juice reserved
  • 2 teaspoons butter
  • 4 4-5 ounce boneless pork loin chops, (1/2 inch thick), trimmed
  • 2 tablespoons chopped fresh thyme, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper, divided
  1. If the preserves are chunky, chop any large pieces. Combine preserves (or jam or marmalade), 3 tablespoons orange juice, mustard, ginger and curry powder in a small bowl; set aside. Pour pineapple juice into a measuring cup; if necessary, add enough orange juice to equal 1/3 cup total. Set aside.
  2. Heat butter in a large nonstick skillet over medium-high heat. Add pork chops, sprinkle with 1/2 tablespoon thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper. Immediately turn them over and sprinkle with another 1/2 tablespoon thyme and the remaining salt and pepper. Cook the chops, turning occasionally and adjusting the heat as necessary, until browned, 3 to 4 minutes.
  3. Add the reserved juice to the pan. Reduce heat to medium and continue cooking until the chops are cooked through, 2 to 3 minutes more. Transfer to a platter and keep warm.
  4. Add pineapple, the reserved sauce and the remaining 1 tablespoon thyme to the pan. Cook, stirring, until hot and bubbling, 1 to 2 minutes. To serve, spoon the sauce onto the chops and pineapple.

 

Tonight, I’m serving with Jasmine rice, garden salad and fruit compote.

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