Thyme, Pork Chop & Pineapple Skillet Supper (Printer-Friendly Version) | Eating Well
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Thyme, Pork Chop & Pineapple Skillet Supper

http://www.eatingwell.com/recipes/pork_pineapple_skillet_supper.html

From EatingWell:  July/August 2011

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.

4 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

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.

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

1 1/2 Carbohydrate Serving

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

Tips & Notes