Thyme, Pork Chop and Pineapple Skillet Supper

• 3 tablespoons pineapple preserves or 3 tablespoons apricot preserves or 3 tablespoons orange marmalade
• 3 tablespoons orange juice, plus more if needed
• 2 teaspoons stone ground mustard or 2 teaspoons Dijon mustard
• 12 teaspoon minced fresh ginger
• 12 teaspoon curry powder
• 4 pineapple rings, cut in half, juice reserved (1/2 inch thick)
• 2 teaspoons butter
• 4 boneless pork loin chops, trimmed (4 to 5 oz. each)
• 2 tablespoons chopped fresh thyme, divided
• 12 teaspoon salt, divided
• 14 teaspoon fresh ground black pepper, divided

1. If the preserves are chunky, chop any large pieces.
2. Combine preserves, 3 tablespoons orange juice, mustard, ginger, and curry powder in a small bowl; set aside.
3. Pour pineapple juice into a measuring cup; if necessary, add enough orange juice to equal 1/3 cup; set aside.
4. Heat butter in a large nonstick skillet over med-high heat.
5. Add pork chops, sprinkle with 1/2 tablespoon thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper.
6. Immediately turn them over and sprinkle with another 1/2 tablespoon thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper.
7. Cook the chops, turning occasionally and adjusting the heat as necessary, until browned, 3-4 minutes.
8. Add the reserved juice to the pan.
9. Decrease heat to medium and continue cooking until the chops are cooked through, 2-3 minutes more.
10. Transfer to a platter and keep warm.
11. Add pineapple, the reserved sauce and the remaining 1 tablespoon thyme to the pan.
12. Cook, stirring, until hot and bubbling, 1-2 minutes.
13. To serve, spoon the sauce onto the chops and pineapple.

pineapple, orange juice, stone ground mustard, fresh ginger, curry powder, pineapple, butter, pork loin chops, fresh thyme, salt, ground black pepper

Taken from www.food.com/recipe/thyme-pork-chop-and-pineapple-skillet-supper-510123 (may not work)