Thyme, Pork Chop & Pineapple Skillet

Thyme adds bright, woodsy flavor to pork and pineapple in this simple one-skillet supper. The combination of spices with the fruit had such a wonderful and interesting flare!  Ted and I both enjoyed it but he has always been a fan of meat with fruits.   Truly delicious and low calorie!

Serves 4

Ingredients

    • 3 tablespoons pineapple or apricot preserves or jam or orange marmalade
    • 3 tablespoons orange juice, plus more if needed
    • 2 teaspoons stone-ground or Dijon mustard
    • ½ teaspoon minced fresh ginger
    • ½ teaspoon curry powder
    • 4 fresh or canned pineapple rings ( ½ inch thick), cut in half, any juice reserved
    • 2 teaspoons butter
    • 4  4- to 5-ounce boneless pork loin chops ( ½ inch thick), trimmed
    • 2 tablespoons chopped fresh thyme (see Tip), divided
    • ½ teaspoon salt, divided
    • ¼ teaspoon freshly ground pepper, divided

Directions

  • 1    If the preserves are chunky, chop any large pieces. Combine preserves (or jam or marmalade), 3 tablespoons orange juice, mustard, ginger and curry powder in a small bowl; set aside. Pour pineapple juice into a measuring cup; if necessary, add enough orange juice to equal ⅓ cup total. Set aside.
  • 2    Heat butter in a large nonstick skillet over medium-high heat. Add pork chops, sprinkle with ½ tablespoon thyme, ¼ teaspoon salt and ⅛ teaspoon pepper. Immediately turn them over and sprinkle with another ½ tablespoon thyme and the remaining salt and pepper. Cook the chops, turning occasionally and adjusting the heat as necessary, until browned, 3 to 4 minutes.
  • 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.
  • 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.

Nutrition information

  • Per serving: 238 calories; 7 g fat(3 g sat); 2 g fiber; 25 g carbohydrates; 19 g protein; 22 mcg folate; 62 mg cholesterol; 20 g sugars; 8 g added sugars; 186 IU vitamin A; 46 mg vitamin C; 39 mg calcium; 1 mg iron; 382 mg sodium; 395 mg potassium.

Original Recipe from Eating Well

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