Living With Diabetes Diabetic Recipes: Thyme, Pork Chop, and Pineapple Skillet Supper, LaVonne

Recipe Title:: Thyme, Pork Chop, and Pineapple Skillet Supper

Contributed By: LaVonne

Additional Credits for The Recipe

Thyme adds bright, woodsy flavor to pork and pineapple in this simple one-skillet supper. Serve with whole-grain rice pilaf and a baby spinach salad.

List of Ingredients:


3 tablespoon(s) pineapple or apricot preserves, jam, or orange marmalade
3 tablespoon(s) orange juice, plus more if needed
2 teaspoon(s) stone-ground or Dijon mustard
1/2 teaspoon(s) minced fresh ginger
1/2 teaspoon(s) curry powder
4 (each 1/2 inch thick) fresh or canned pineapple rings, cut in half, any juice reserved
2 teaspoon(s) butter
4 (each 1/2 inch thick) boneless pork loin chops, trimmed
2 tablespoon(s) chopped fresh thyme (see Tip), divided
1/2 teaspoon(s) salt, divided
1/4 teaspoon(s) freshly ground pepper, divided


1.If the preserves are chunky, chop any large pieces. Combine preserves (or jam or marmalade), 3 tablespoons 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.
2.Heat butter in a large nonstick skillet over medium-high heat. Add pork chops, sprinkle with 1/2 tablespoon thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Immediately turn them over and sprinkle with another 1/2 tablespoon thyme and the remaining salt and pepper. Cook the chops, turning occasionally and adjusting the heat as necessary, until browned, 3 to 4 minutes.
3.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.
4.Add pineapple, the reserved sauce and the remaining 1 tablespoon thyme to the pan. Cook, stirring, until hot and bubbling, 1 to 2 minutes. To serve, spoon the sauce onto the chops and pineapple.

Exchanges: 1 fruit, 1/2 carbohydrate (other), 3 lean meat Carbohydrate Servings: 1 1/2 Nutrition Bonus: Vitamin C (78% daily value).

Cooking Time and Temperature:
Total Time: 30 min

Prep Time: 30 min

Number of Servings: 4

Nutritional Analysis: Nutritional Information (per serving), Calories 257, Total Fat 8g, Saturated Fat 3g, Cholesterol 72mg, Sodium 388mg, Total Carbohydrate 25g, Dietary Fiber 2g, Sugars --, Protein 22g, Calcium --

Cooking / Prep Method

(Image by LaVonne)
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According to the CDC Diabetes is one of the most common chronic diseases in children and adolescents; about 151,000 people below the age of 20 years have diabetes. When diabetes strikes during childhood, it is routinely assumed to be type 1, or juvenile-onset diabetes. However, in the last 2 decades, type 2 diabetes (formerly known as adult-onset diabetes) has been reported among U.S. children and adolescents with increasing frequency.