Thyme pork chop & pineapple skillet supper
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 tbsp apricot preserves3 tbsp orange juice, plus more if needed2 tsp Dijon mustard1/2 tsp minced fresh ginger1/2 tsp curry powder4 canned pineapple rings, cut in half, juice reserved2 tbsp Smart Balance margarine4 (4 oz size) boneless pork loin chops, trimmed if necessary1 tsp dried thyme1/2 tsp salt sense, divided1/4 tsp ground pepper, divided1 cup cooked instant brown rice
1. Combine preserves, 3 tbsp 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. Melt margarine in large skillet over medium high heat. Add pork chops, sprinkle with 1/2 tsp thyme, 1/4 tsp salt and 1/8 tsp ground pepper. Immediately turn them over and sprinkle with remaining thyme, salt and pepper. Cook chops, turning occasionally and adjusting heat as necessary, until browned, 3 to 4 minutes.
3. Add reserved juice to the pan. Reduce heat to medium and continue cooking until chops are cooked through, 2 to 3 minutes more. Transfer to a platter and keep warm.
4. Add pineapple, reserved sauce to the pan. Cook, stirring, until hot and bubbling, 1 to 2 minutes. To serve, place 1 chop and 1 pineapple slice on top of rice on a plate; spoon sauce over top.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user SUSANMV1.
2. Melt margarine in large skillet over medium high heat. Add pork chops, sprinkle with 1/2 tsp thyme, 1/4 tsp salt and 1/8 tsp ground pepper. Immediately turn them over and sprinkle with remaining thyme, salt and pepper. Cook chops, turning occasionally and adjusting heat as necessary, until browned, 3 to 4 minutes.
3. Add reserved juice to the pan. Reduce heat to medium and continue cooking until chops are cooked through, 2 to 3 minutes more. Transfer to a platter and keep warm.
4. Add pineapple, reserved sauce to the pan. Cook, stirring, until hot and bubbling, 1 to 2 minutes. To serve, place 1 chop and 1 pineapple slice on top of rice on a plate; spoon sauce over top.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user SUSANMV1.
Nutritional Info Amount Per Serving
- Calories: 337.5
- Total Fat: 10.0 g
- Cholesterol: 65.0 mg
- Sodium: 331.3 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 0.5 g
- Protein: 27.0 g
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