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.
Tip: 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.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 257
- Calories from fat 72
- Total Fat 8gm 12%
- Sodium 388mg 16%
- Total Carbohydrates 25gm 8%
- Fiber 2gm 8%
- Protein 22gm
- Cholesterol 72mg 24%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.