Thyme, Pork Chop and Pineapple Skillet Supper
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 3 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
- 1⁄2 teaspoon minced fresh ginger
- 1⁄2 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
- 1⁄2 teaspoon salt, divided
- 1⁄4 teaspoon fresh ground black pepper, divided
directions
- If the preserves are chunky, chop any large pieces.
- Combine preserves, 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; set aside.
- Heat butter in a large nonstick skillet over med-high heat.
- Add pork chops, sprinkle with ½ tablespoon thyme, ¼ teaspoon salt and 1/8 teaspoon pepper.
- Immediately turn them over and sprinkle with another ½ tablespoon thyme, ¼ teaspoon salt and 1/8 teaspoon pepper.
- Cook the chops, turning occasionally and adjusting the heat as necessary, until browned, 3-4 minutes.
- Add the reserved juice to the pan.
- Decrease heat to medium and continue cooking until the chops are cooked through, 2-3 minutes more.
- Transfer to a platter and keep warm.
- Add pineapple, the reserved sauce and the remaining 1 tablespoon thyme to the pan.
- Cook, stirring, until hot and bubbling, 1-2 minutes.
- To serve, spoon the sauce onto the chops and pineapple.
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