Thyme, Pork Chop and Pineapple Skillet Supper

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READY IN: 30mins
Recipe by ratherbeswimmin


Ingredients Nutrition


  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 ½ tablespoon thyme, ¼ teaspoon salt and 1/8 teaspoon pepper.
  6. Immediately turn them over and sprinkle with another ½ tablespoon thyme, ¼ 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.

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