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.
Thyme, Pork Chop & Pineapple Skillet Supper
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.
13 Reviews for Thyme, Pork Chop & Pineapple Skillet Supper
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.
Really, good!! and super easy. would make again!!
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.