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

ForeverMama

Delicious chops! They cooked perfectly, coming out tender and crispy on the outside. The sauce was full of flavor and loved everything about it. I used a combination of apricot, orange marmalade, and used a bit of pepper jelly. Came out beautifully. I also used bone-in because that's what the supermarket carried. Thank you Teresa for sharing!

review by:
(3 Nov 2019)