Thyme & Pineapple Pork Chops
Hello, my fellow foodie adventurers!
Today’s quest is Thyme & Pineapple Pork Chops: Delicious pork chops seasoned with fresh thyme, salt, and pepper. Seared to perfection and glazed with a pineapple orange sauce. Served with mashed potatoes and green beans.
Yummy Yummy and more Yummy =) The delicious smell this makes when cooking it had my kids hovering over my shoulder asking when it was gonna be ready. I always like to make mashed potatoes or rice when having something with a sauce or gravy to sop up any extra goodness. Coming in at 480 calories for the full meal makes this recipe more calories in it than I usually make. but, it’s totally worth it.
Ingredients You’ll Need (The Quest Inventory)
3 tbsp orange marmalade
3 tbsp orange juice
2 tsp Dijon mustard
1/2 tsp minced fresh ginger
1/2 tsp curry powder
4 pineapple rings
2 tbsp butter buds
4 boneless pork loin chops
2 tbsp fresh thyme
1 tsp salt
1 tsp black pepper
1 package frozen green beans
4 servings instant mashed potatoes
1/2 cup skim milk
How to Forge the Feast (The Quest Steps)
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1. In a small bowl combine orange marmalade, orange juice, mustard, ginger, and curry powder and set aside.
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2. Reserve 1/3 cup of the pineapple juice and set aside.
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3. Heat a large nonstick skillet over medium heat.
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4. Add pork chops, sprinkle with 1/2 tbsp thyme, 1/4 tsp salt and 1/8 tsp pepper. Immediately turn them over and season the same on the other side.
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5. Cook the chops, turning occasionally until browned, 3-4 minutes.
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6. Add the reserved juice to the pan, Reduce heat to medium and continue cooking until the chops are cooked through, 2-3 minutes more.
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7. Transfer to a platter and keep warm.
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8. Add pineapple mixture, sliced pineapple rings and 1 tbsp thyme to the pan.
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9. Cook stirring until hot and bubbling 1-2 minutes.
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10. Cook the green beans with 1 tbsp butter buds and seasonings
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11. Cook instant mashed potatoes with 1 tbsp butter buds, salt, and pepper.
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12. Spoon sauce onto the chops with some pineapple.
If you missed it, swing back by to my last post Cranberry waffles with Orange Curd
Thyme & Pineapple Pork Chops
Ingredients
- 3 tbsp orange marmalade
- 3 tbsp orange juice
- 2 tsp dijon mustard
- 1/2 tsp minced fresh ginger
- 1/2 tsp curry powder
- 4 pineapple rings (juice reserved)
- 2 tbsp butter buds (divided)
- 4 boneless pork loin chops
- 2 tbsp fresh thyme
- 1 tsp salt (divided)
- 1 tsp black pepper (divided)
- 1 package green beans
- 4 servings instant mashed potatoes
- 1/2 cup skim milk
Instructions
- In a small bowl combine orange marmalade, orange juice, mustard, ginger, and curry powder and set aside.
- Reserve 1/3 cup of the pineapple juice and set aside.
- Heat a large nonstick skillet over medium heat.
- Add pork chops, sprinke with 1/2 tbsp thyme, 1/4 tsp salt and 1/8 tsp pepper. Immediately turn them over and season the same on the other side.
- Cook the chops, turning occasionally until browned, 3-4 minutes.
- Add the seserved juice to the pan, Reduce heat to medium and continue cooking until the chops are cooked through, 2-3 minutes more.
- Transfer to a platter and keep warm.
- Add pineapple mixture, sliced pineapple rings and 1 tbsp thyme to the pan.
- Cook stirring until hot and bubbling 1-2 minutes.
- Cook the green beans with 1 tbsp butter buds and seasonings
- Cook instant mashed potatoes with 1 tbsp butter buds, salt, and pepper.
- Spoon sauce onto the chops with some pineapple.