I recently decided to subscribe to Eating Well. I've been using the website for a while and thought it would be fun to start getting a magazine in the mail. There are lots of really good recipes in the the first issue I got and here is the first one that I'll share with you. I made this a while ago and can't wait to make it again. It calls for pork chops but I bet you could easily make it with chicken breast too and have a delicious meal. It was super easy and quick to make, inexpensive and really really good!
You will need:
3 Tbs. pineapple or apricot preserves (or orange marmalade)
3 Tbs. orange juice, plus more if needed
2 tsp. Dijon mustard
1/2 tsp. fresh ground ginger (it's cheaper and better than the dried)
1/2 tsp. curry powder
4 pineapple rings, plus 1/3 c. juice (add orange juice to equal 1/3 c. if you need)
2 tsp. butter
4 boneless pork loin chops, 1/2 inch thick
1 tbs. dried thyme leaves
1/2 tsp. salt
1/4 tsp. black pepper
1. Combine preserves, orange juice, mustard, ginger and curry powder in a small bowl; set aside.
2. Heat butter in non-stick skillet over medium-high heat. Add pork chops, sprinkle with 1/2 Tbs. thyme and the salt and pepper. Turn immediately. Cook until the chops until browned (a few minutes on each side, 4-5 minutes total).
3. Add the pineapple juice to the pan and reduce the heat to medium. Cook until the the chops are cooked through (3 more minutes). Transfer to a plate.
4. Add pineapple, the reserved sauce and the remaining 1/2 Tbs. thyme to the pan. Cook, stirring until hot and bubbling. Add chops back in and cook for a few minutes longer, turning to coat. Serve each chop with 1 ring of pineapple and sauce spooned over.
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