Rating: 4.08 stars
13 Ratings
  • 5 star values: 3
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

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

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Recipe Summary test

total:
30 mins
Servings:
4

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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

238 calories; protein 19.1g; carbohydrates 24.6g; dietary fiber 1.6g; sugars 19.8g; fat 7.3g; saturated fat 2.7g; cholesterol 62.4mg; vitamin a iu 186.2IU; vitamin c 46.5mg; folate 21.8mcg; calcium 39.1mg; iron 1.2mg; magnesium 33.7mg; potassium 395mg; sodium 381.9mg; thiamin 0.5mg; added sugar 8g.
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