thyme adds bright, woody flavor to pork and pineapple in this simple dish. if you have leftover thyme (or other woody herbs, such as rosemary or oregano), wrap it in a paper towel, place in a plastic bag and refrigerate.

• 3 tbsp. pineapple or apricot preserves or jam or orange marmalade
• 3 tbsp. orange juice, plus more if needed
• 2 tsp. stone-ground or Dijon mustard
• 1/2 tsp. minced fresh ginger
• 1/2 tsp. curry powder
• 4 fresh or canned pineapple rings (1/2 inch thick), cut in half, any juice reserved
• 2 tsp. butter
• 4 4- to 5-ounce boneless pork loin chops (1/2 inch thick), trimmed
• 2 tbsp. chopped fresh thyme, divided
• 1/2 tsp. salt, divided
• 1/4 tsp. freshly ground pepper, divided

• if the preserves are chunky, chop any large pieces
• 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
• heat butter in a large nonstick skillet over medium-high heat.
• add pork chops, sprinkle with 1/2 tbsp. thyme, 1/4 tsp. salt and 1/8 tsp. pepper.
• immediately turn them over and sprinkle with another 1/2 tbsp thyme and the remaining salt and pepper.
• cook the chops, turning occasionally and adjusting the heat as necessary, until browned, 3 to 4 minutes
• add the reserved juice to the pan.
• reduce heat to medium and continue cooking until the chops are cooked through, 2 to 3 minutes more.
• transfer to a platter and keep warm.
• add pineapple, the reserved sauce and the remaining 1 tbsp. thyme to the pan
• cook, stirring, until hot and bubbling, 1 to 2 minutes.
• to serve, spoon the sauce onto the chops and pineapple.

• suggested sides: whole grain rice pilaf and steamed green beans