Ingredients
- 3 tablespoons pineapple preserves ( or apricot preserves or jam or orange marmalade)
- 3 tablespoons orange juice (plus more if needed)
- 2 teaspoons prepared mustard (stone-ground or Dijon mustard)
- 1/2 teaspoon minced ginger root
- 1/2 teaspoon curry powder
- Pineapple (4 fresh or canned pineapple rings, 1/2 inch thick, cut in half, any juice reserved)
- 2 teaspoons butter
- 4 (20 ounces) pork loin chops (boneless, 1/2 inch thick, trimmed)
- 2 tablespoons fresh thyme, chopped and divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
How to Make
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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.
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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.
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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.
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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.
We hope you enjoy this recipe!
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