Thyme pork chop & pineapple skillet supper

3 tbsp apricot preserves
3 tbsp orange juice, plus more if needed
2 tsp Dijon mustard
1/2 tsp minced fresh ginger
1/2 tsp curry powder
4 canned pineapple rings, cut in half, juice reserved
2 tbsp Smart Balance margarine
4 (4 oz size) boneless pork loin chops, trimmed if necessary
1 tsp dried thyme
1/2 tsp salt sense, divided
1/4 tsp ground pepper, divided
1 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.