Thyme, Pork Chop and Pineapple Skillet Supper Recipe

Name: Thyme, Pork Chop and Pineapple Skillet Supper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons pineapple preserves or 3 tablespoons apricot preserves or 3 tablespoons orange marmalade; 3 tablespoons orange juice, plus more if needed; 2 teaspoons stone ground mustard or 2 teaspoons Dijon mustard; ½ teaspoon minced fresh ginger; ½ teaspoon curry powder; 4 pineapple rings, cut in half, juice reserved (1/2 inch thick); 2 teaspoons butter; 4 boneless pork loin chops, trimmed (4 to 5 oz. each); 2 tablespoons chopped fresh thyme, divided; ½ teaspoon salt, divided; ¼ teaspoon fresh ground black pepper, divided

Servings: persons

3 tablespoons pineapple preserves or 3 tablespoons apricot preserves or 3 tablespoons orange marmalade
3 tablespoons orange juice, plus more if needed
2 teaspoons stone ground mustard or 2 teaspoons Dijon mustard
½ teaspoon minced fresh ginger
½ teaspoon curry powder
4 pineapple rings, cut in half, juice reserved (1/2 inch thick)
2 teaspoons butter
4 boneless pork loin chops, trimmed (4 to 5 oz. each)
2 tablespoons chopped fresh thyme, divided
½ teaspoon salt, divided
¼ teaspoon fresh ground black pepper, divided

1
If the preserves are chunky, chop any large pieces.
2
Combine preserves, 3 tablespoons orange juice, mustard, ginger, and curry powder in a small bowl; set aside.
3
Pour pineapple juice into a measuring cup; if necessary, add enough orange juice to equal 1/3 cup; set aside.
4
Heat butter in a large nonstick skillet over med-high heat.
5
Add pork chops, sprinkle with 1/2 tablespoon thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper.
6
Immediately turn them over and sprinkle with another 1/2 tablespoon thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper.
7
Cook the chops, turning occasionally and adjusting the heat as necessary, until browned, 3-4 minutes.
8
Add the reserved juice to the pan.
9
Decrease heat to medium and continue cooking until the chops are cooked through, 2-3 minutes more.
10
Transfer to a platter and keep warm.
11
Add pineapple, the reserved sauce and the remaining 1 tablespoon thyme to the pan.
12
Cook, stirring, until hot and bubbling, 1-2 minutes.
13
To serve, spoon the sauce onto the chops and pineapple.

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons pineapple preserves or 3 tablespoons apricot preserves or 3 tablespoons orange marmalade, 3 tablespoons orange juice, plus more if needed, 2 teaspoons stone ground mustard or 2 teaspoons Dijon mustard, ½ teaspoon minced fresh ginger, and more.

Yes, Thyme, Pork Chop and Pineapple Skillet Supper falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thyme, Pork Chop and Pineapple Skillet Supper

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