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.
- 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
- Step 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.
- Step 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.
- Step 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.
- Step 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.
© Meredith Corporation. All rights reserved. Used with permission.
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