Thyme, Pork Chop & Pineapple Skillet Supper

11 Reviews
From: EatingWell Magazine 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.

Ingredients 4 servings

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  • 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
  • 1/2 teaspoon minced fresh ginger
  • 1/2 teaspoon curry powder
  • 4 fresh or canned pineapple rings (1/2 inch thick), cut in half, any juice reserved
  • 2 teaspoons butter
  • 4 4- to 5-ounce boneless pork loin chops (1/2 inch thick), trimmed
  • 2 tablespoons chopped fresh thyme (see Tip), divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper, divided

Preparation

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  • Ready In

  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.
  • 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 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; 0 g added sugars; 186 IU vitamin A; 46 mg vitamin C; 39 mg calcium; 1 mg iron; 382 mg sodium; 395 mg potassium
  • Nutrition Bonus: Vitamin C (78% daily value)
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 fruit, 1/2 other carbohydrate, 3 lean meat

Reviews 11

August 04, 2014
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By: shagratpunc
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 saut+¬ed 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.
April 26, 2014
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By: LeAnna Quartuccio
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
April 05, 2014
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By: SCRUPPLES
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.
April 05, 2014
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By: EatingWell User
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.
December 25, 2013
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By: sammebuck
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
August 10, 2013
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By: kirsty.r.l
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
October 17, 2012
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By: EatingWell User
Really, good!! and super easy. would make again!!
May 30, 2012
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By: mandamaern
Delicious Absolutely delicious..... Pros: Perfect
April 29, 2012
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By: EatingWell User
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.