Thyme, Pork Chop & Pineapple Skillet Supper; 257 calories

AmerTunsi

Thyme, Pork Chop & Pineapple Skillet Supper

Makes: 4 Servings
Time: 30 Minutes

Thyme adds a bright, woodsy flavor to pork and pineapple in this simple dish. Serve with whole-grain rice pilaf and a baby spinach salad.


3 tablespoons pineapple or apricot preserves or jam or orange marmalade
2 tablespoons orange juice, plus more if needed
2 teaspoons stone-ground or Dijon mustard
½ teaspoon minced fresh ginger
½ teaspoon curry powder
4 fresh or canned pineapple rings ( 1/2 inch thick), cut in half, save any juice reserved
2 teaspoons butter
4 4-to 5 ounce boneless pork loin chops ( ½ inch thick), trimmed
2 tablespoons chopped fresh thyme, divided (See tip below)
½ teaspoon salt, divided
¼ teaspoon freshly ground pepper, divided

1. If the preserves are chunky, chop any large pieces. Combine preserves (or jam or marmalade), 2 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 ½ tablespoon thyme, ¼ teaspoon salt and 1/8 teaspoon pepper. Cook the chops, turning occasionally and adjusting te 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, to the reserved sauce ad 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.


Per serving: 257 calories; 8 g fat ( 3g sat, 3 g mono); 72 mg cholesterol; 25 g carbohydrate; 8 g added sugars; 22 g protein ; 2 g fiber ; 388 mg sodium; 434 mg potassium; Nutrition Bonus: Vitamin C (79% daily value).


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

katieeweiss

Mmmmm. I will definitely be trying this! Thanks!!

kckramp

Looks delicious. I will be trying soon.

AmyEm3

This sounds wonderful. I'm going to have to try this!