Friday, August 19, 2011

Thyme Pineapple Pork Chop Skillet

I love pork chops. If they are on the menu, there is a 98% that I'll get them (unless of course someone ruins them by putting mushrooms on them). However, until this week, I had never attempted to cook porkchops myself. It's almost criminal.

So my first attempt at pork chops was inspired by this recipe and it was a huge hit at our place. 

Thyme Pineapple Pork Chops

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 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 thyme
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided

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.

Devour and enjoy!

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