Thyme, Pork Chop and Pineapple Skillet Supper

Submitted by ratherbeswimmin

"EatingWell"

 

• 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

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.