Thyme, Pork Chop & Pineapple Skillet Supper
Another pork recipe we tried and just loved. I used my homemade orange marmalade, but I'd love apricot preserves as well on it. Pork is our favorite meat of choice. I make some kind of pork once a week, and I love trying new recipes using it. This one is a big time winner. I served this with a hot and spicy couscous dish and it paired well with the flavor of the sauce.
Another pork recipe we tried and just loved. I used my homemade orange marmalade, but I'd love apricot preserves as well on it. Pork is our favorite meat of choice. I make some kind of pork once a week, and I love trying new recipes using it. This one is a big time winner. I served this with a hot and spicy couscous dish and it paired well with the flavor of the sauce.
- 1/2 tsp curry powder
- 2 tsp butter
- 3 tbsp pineapple or apricot preserves or jam or orange marmalade
- 3 tbsp orange juice plus more if needed
- 2 tsp stone-ground or dijon mustard
- 1/2 tsp fresh ginger minced
- 4 fresh or canned pineapple rings cut in half, any juice reserved
- 4 boneless pork loin chops 1/2 inch thick, trimmed
- 1/2 tsp salt divided
- 1/4 tsp freshly ground pepper divided
- Carbohydrate 1.38165145884953 g
- Cholesterol 142.393854158532 mg
- Fat 19.9259202052746 g
- Fiber 0.0859895841665931 g
- Protein 41.3421208333361 g
- Saturated Fat 7.17677270639111 g
- Serving Size 1 1 Serving (213g)
- Sodium 123.312666644925 mg
- Sugar 1.29566187468294 g
- Trans Fat 2.7338545831235 g
- Calories 361 calories
Step-by-step
- 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.
- 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.
A Weeknight Winner: Thyme, Pork Chop & Pineapple Skillet Supper
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Weeknights are often a whirlwind of school pick-ups, homework battles, and the general chaos of family life. But let me tell you, this Thyme, Pork Chop & Pineapple Skillet Supper is a game-changer. It's quick, easy, flavorful, and requires minimal cleanup – a trifecta of goodness in my book!
I stumbled upon this recipe while searching for something different to do with pork chops, a staple in our household. We eat pork at least once a week, and while I love a good classic pork tenderloin, sometimes you need something with a little more zest, a bit more adventure. This recipe delivers exactly that. The sweet and tangy pineapple complements the savory pork beautifully, while the thyme adds an earthy depth of flavor. The sauce is so incredibly simple to make, but it elevates the dish to a whole new level. I usually serve this with a side of quinoa or couscous for a complete and satisfying meal, but it’s equally delicious with roasted vegetables or a simple salad. The beauty of this dish is its versatility; you can easily adapt it to whatever sides you have on hand.
What I love most about this recipe is that it doesn't require any fancy ingredients or specialized culinary skills. The ingredients are readily available at most grocery stores, and the cooking process is incredibly straightforward. Even on those nights when I'm feeling utterly exhausted, I can whip this up in under 30 minutes. And the best part? The clean-up is a breeze! One skillet, minimal dishes – perfect for a busy weeknight. I often double the recipe to have leftovers for lunch the next day. The flavors only get better the next day, making it a perfect make-ahead meal prep option.
Pro-Tip: I highly recommend using fresh thyme if possible. The flavor is far superior to dried thyme. If you're pressed for time, you can use dried thyme, but be sure to use a smaller amount. Also, don't be afraid to experiment with different types of preserves. Apricot preserves would be a fantastic substitution for the pineapple preserves. I’ve also tried using a homemade orange marmalade, which adds a lovely citrusy twist.
This recipe isn't just about quick and easy; it's about creating a delicious and healthy meal that my family enjoys. It's about finding that balance between busy life and nourishing my loved ones. And trust me, this recipe does just that. It's a weeknight winner, a family favorite, and a testament to the fact that delicious and healthy doesn't have to be complicated.
Beyond the Dinner Table: This dish is incredibly versatile and can be adapted for various occasions. It's perfect for a casual weeknight dinner, a potluck contribution, or even a more elegant gathering with a few simple additions like a side of roasted asparagus and a crisp white wine.
I encourage you to give this recipe a try. You'll be amazed at how quickly and easily you can create a delicious and satisfying meal for yourself and your family. The flavors are simply delightful, and the ease of preparation makes it a perfect addition to any busy weeknight routine.
Happy Cooking!
