Thyme, Pork Chop & Pineapple Skillet Supper

4
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"This is out of an Eatingwell magazine...this is a delicious simple one-skillet supper...Serve with rice pilaf and a salad..."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (163 g)
  • Calories 305.3
  • Total Fat - 15 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 103.7 mg
  • Sodium - 396.7 mg
  • Total Carbohydrate - 2.4 g
  • Dietary Fiber - 0.7 g
  • Sugars - 1.3 g
  • Protein - 38 g
  • Calcium - 22.5 mg
  • Iron - 1.2 mg
  • Vitamin C - 6.1 mg
  • Thiamin - 0.9 mg

Step 1

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.

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 to4 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.

Tips & Variations


No special items needed.

Related