Thyme, Pork Chop & Pineapple Skillet Supper

Thyme, Pork Chop & Pineapple Skillet Supper

Thyme adds bright, woodsy flavor to pork and pineapple in this simple one-skillet supper. Serve with whole-grain rice pilaf and a baby spinach salad. Recipe by Nancy Baggett for EatingWell.

From EatingWell: July/August 2011
Yield: 4 servings
Active Time: 30 minutes
Total Time: 30 minutes

Ingredients

  1. 3 tablespoons pineapple or apricot preserves or jam or orange marmalade
  2. 3 tablespoons orange juice, plus more if needed
  3. 2 teaspoons stone-ground or Dijon mustard
  4. 1/2 teaspoon minced fresh ginger
  5. 1/2 teaspoon curry powder
  6. 4 fresh or canned pineapple rings (1/2 inch thick), cut in half, any juice reserved
  7. 2 teaspoons butter
  8. 4 4- to 5-ounce boneless pork loin chops (1/2 inch thick), trimmed
  9. 2 tablespoons chopped fresh thyme (see Tip), divided
  10. 1/2 teaspoon salt, divided
  11. 1/4 teaspoon freshly ground pepper, divided

Preparation

  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 1/3 cup total. Set aside.
  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 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.

Tips & Notes

Nutrition

Nutrition Per Serving: 257 calories; 8 g fat (3 g sat, 3 g mono); 72 mg cholesterol; 25 g carbohydrates; 22 g protein; 2 g fiber; 388 mg sodium; 434 mg potassium.

Nutrition Bonus: Vitamin C (78% daily value)

1 1/2 Carbohydrate Serving

Exchanges: 1 fruit, 1/2 carbohydrate (other), 3 lean meat