3 tablespoons apricot preserves or orange marmalade
3 tablespoons orange juice, plus more if needed
1 tablespoon Dijon-style or stone-ground mustard
1/2 teaspoon peeled and minced fresh ginger
1/2 teaspoon curry powder
4 fresh or canned pineapple rings, cut 1/2 inch thick and in half, any juice reserved
2 teaspoons butter
4 boneless pork loin chops (4 to 5 ounces each and 1/2 inch thick), trimmed
2 tablespoons chopped fresh thyme, divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided

If the preserves are chunky, chop any large pieces. Combine preserves, the orange juice, mustard, ginger and curry powder in a small bowl; set aside. Measure the pineapple juice and, if necessary, add enough orange juice to equal 1/3 cup. Set aside.

In a large, nonstick skillet, heat the butter over medium-high heat. Add the pork chops, sprinkle with 1/2 tablespoon of the thyme and half each of the salt and the pepper. Immediately turn chops over and sprinkle with another 1/2 tablespoon thyme and remaining salt and pepper. Cook chops, turning occasionally and adjusting heat as necessary, until browned, 3 to 4 minutes.

Add reserved fruit juice to pan. Reduce heat to medium and continue cooking until chops are cooked through, 2 to 3 minutes more. Transfer to a platter and keep warm.

Add the pineapple, preserves mixture and remaining thyme to pan. Cook, stirring, until hot and bubbling, 1 to 2 minutes. To serve, spoon sauce onto chops and pineapple.

Makes 4 servings.