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!
- 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
- 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.
- 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