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| I promise there's a pork chop under the pineapple! |
Ingredients
3 tbsp pineapple or apricot preserves or jam or orange marmalade
We used orange marmalade
3 tbsp orange juice, plus more if needed
2 tsp stone-ground or Dijon mustard We used Dijon mustard
1/2 tsp minced fresh ginger
1/2 tsp curry powder We left this out
4 fresh or canned pineapple rings (1/2 inch thick), cut in half, any juice reserved
2 tsp stone-ground or Dijon mustard We used Dijon mustard
1/2 tsp minced fresh ginger
1/2 tsp curry powder We left this out
4 fresh or canned pineapple rings (1/2 inch thick), cut in half, any juice reserved
We used sliced fresh pineapple
2 tsp butter
4 4- to 5-ounce boneless pork loin chops (1/2 inch thick), trimmed
2 tbsp chopped fresh thyme, divided
1/2 tsp salt, divided
1/4 tsp freshly ground pepper, divided
Preparation
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. (Since we used the fresh pineapple I did not have a lot of juice so I pretty much used 1/3 cup of orange juice.)
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. (Before placing the chops in the skillet I rubbed both sides with the thyme, 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.
2 tsp butter
4 4- to 5-ounce boneless pork loin chops (1/2 inch thick), trimmed
2 tbsp chopped fresh thyme, divided
1/2 tsp salt, divided
1/4 tsp freshly ground pepper, divided
Preparation
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. (Since we used the fresh pineapple I did not have a lot of juice so I pretty much used 1/3 cup of orange juice.)
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. (Before placing the chops in the skillet I rubbed both sides with the thyme, 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.
We served the pork chops with sauteed green beans (inspired from the website photo) and a salad. This salad also featured the citrus white wine vinaigrette!
