Categories: Pork
Ingredients
- 3 tablespoons pineapple or apricot preserves or jam or orange marmalade
- 3 tablespoons orange juice, plus more if needed
- 2 teaspoons stone-ground or Dijon mustard
- 1/2 teaspoon minced fresh ginger
- 1/2 teaspoon curry powder
- 4 fresh or canned pineapple rings ( 1/2 inch thick), cut in half, any juice reserved
- 2 teaspoons butter
- 4 4- to 5-ounce boneless pork loin chops ( 1/2 inch thick), trimmed
- 2 tablespoons chopped fresh thyme (see Tip), divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground pepper, divided
Directions
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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 ⅓ cup total. Set aside.
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Heat butter in a large nonstick skillet over medium-high heat. Add pork chops, sprinkle with ½ tablespoon thyme, ¼ teaspoon salt and ⅛ teaspoon pepper. Immediately turn them over and sprinkle with another ½ 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.
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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.
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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.