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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2011


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.


To remove thyme leaves from the sprig, hold each sprig at the top with one hand, then run the thumb and finger of the other hand down the stem to strip off the leaves.

Nutrition Facts

237.7 calories; protein 19.1g 38% DV; carbohydrates 24.6g 8% DV; exchange other carbs 1.5; dietary fiber 1.6g 6% DV; sugars 19.8g; fat 7.3g 11% DV; saturated fat 2.7g 14% DV; cholesterol 62.4mg 21% DV; vitamin a iu 186.2IU 4% DV; vitamin c 46.5mg 78% DV; folate 21.8mcg 5% DV; calcium 39.1mg 4% DV; iron 1.2mg 7% DV; magnesium 33.7mg 12% DV; potassium 395mg 11% DV; sodium 381.9mg 15% DV; thiamin 0.5mg 51% DV; added sugar 8g.

Reviews (12)

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12 Ratings
  • 5 star values: 3
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
I made this with chicken breasts because my hubby doesn't eat pork and it was still delicious! We will definitely make this again perhaps with a hardy fish. Read More
Rating: 4 stars
Pretty Tasty I made this tonight and it was actually really good. I was a bit apprehensive because I've never made pork chops before and was a little scared I'd overcook them. But they came out perfect. I pretty much followed the recipe 100% except I used diced pineapple instead of pineapple halves because I figured they'd incorporate into the sauce better. Also I did find the sauce to be a little too watery as I was cooking it so I mixed a little cornstarch with a splash of pineapple juice left in the can and added that to thicken it up. Served it with mashed red potatoes and sauteed spinach. I think next time I'll use kale though. Oh and there definitely will be a next time!:) Pros: Easy quick inexpensive Cons: Uh none. Read More
Rating: 4 stars
Fruity and spicy Very good dish. Used orange marmalade for the sauce. Subtly spicy due to the ginger and curry yet sweet due to the orange marmalade and pineapple. Pros: easy interesting light Cons: lot of small ingredients Read More
Rating: 4 stars
See review below. Meant to say I used 1 tablespoon each thyme on each side of the pork chop then did not have the tablespoon for the sauce. It was fantastic and very elegant. Read More
Rating: 4 stars
Made this recipe and obviously didn't read far enough down. I used one tablespoon on each side of the pork chops and then didn't have one for the sauce. I used a peach/apricot preserves. The pork chops had a spicy bite to them and they were so delicious. I will try them again the correct way and then do which ever way I prefer. The wrong way was absolutely great and I will make them that way again. Served mashed potatoes and snap peas with them. Read More
Rating: 4 stars
Excellent and elegant supper Made this without the preserves used paprika instead of ginger and tabasco instead of curry. It was excellent easy to prepare quick and very satisfying. I paired it with snap sugar peas and corn instead of a starch. The sauce was a little thin probably because I didn't use the preserves but it was still very tasty. Pros: Quick easy obtainable ingredients Read More
Rating: 2 stars
Ok if you like a sour dish We cooked this dish for ourselves and our parents with a marmalade base. Our parents both ate it and thought it was nice and we couldn't eat the sauce at all. It was really delicious but had a very sour kick after-taste that we couldn't stomach. I'd say people will either love it or hate it so would only cook it for people whose tastes you know well. Pros: Cooking the meat in orange was delicious Cons: Sauce was really sour Read More
Rating: 4 stars
Really good!! and super easy. would make again!! Read More
Rating: 5 stars
Delicious Absolutely delicious..... Pros: Perfect Read More
Rating: 4 stars
Liked the original but it was a little bit too mild for us. Improvised and added mango chutney mango curry and chilli to the mixture. That made is more spicy and everyone loved it! Ate it with rice noodles and tomato-rucola salad. Definitely going to keep the recipe on the fridge and make it a lot more. Read More
Rating: 5 stars
Delicious! This dish is immensely easy and quick to cook but the flavor is amazing. Both sweet and a touch spicy. Served with bitter green salad topped with apples to counter the sweet. Pros: flavorful and easy Cons: none Read More
Rating: 5 stars
Great Weeknight meal I put this recipe on our dinner plan for the week just becuase I had pork chops that needed to be cooked it was fast and I happened to be flipping through the magazine. The recipe surprised everyone with how much flavor it had. The sauce was sweet with a tiny bit of kick. The only modification we made was to use a full can of pineapple chunks rather than rings. We served it with a pearl couscous and a salad. Pros: Fast Flavorful Easy Cons: None Read More