
10 Easy Pork Chop Recipes
Remember the days of walking into grandma's kitchen and the aroma of pork chops filled...
"This is out of an Eatingwell magazine...this is a delicious simple one-skillet supper...Serve with rice pilaf and a salad..."
If the preserves are chunky, chop any large pieces. Combine preserves (or jam or marmalade), 3 tablespoon orange juice, mustard, ginger and curry powder in a small bowl; set aside. Pour pineapple juice into a measuring cup; if necessary, and enough orange juice to equal 1/3 cup total. Set aside.
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 to4 minutes.
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.
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.