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Thyme, Pork Chop & Pineapple Skillet Supper

Thyme, Pork Chop & Pineapple Skillet Supper
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WebMD Recipe from

Thyme adds bright, woodsy flavor to pork and pineapple in this simple one-skillet supper. Serve with whole-grain rice pilaf and a baby spinach salad. 

Prep: 30 Minutes | Total Time: 30 Minutes
  • 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
  • 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.
Nutritional Information
  • Calories 257
  • Fat 8 g
    • Saturated fat 3 g
  • Cholesterol 72 mg
  • Carbohydrates 25 g
    • Dietary fiber 2 g
  • Protein 22 g
  • Sodium 288 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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