In a small bowl combine preserves, 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.
