Tender Apple Butter Pork Chops (Printable)

Juicy pork chops smothered in sweet apple butter sauce with warm spices and tender apples.

# What You Need:

→ Meats

01 - 4 bone-in pork chops, 1 inch thick

→ Fruits & Vegetables

02 - 2 medium apples, peeled, cored and sliced
03 - 1 small yellow onion, thinly sliced
04 - 2 garlic cloves, minced

→ Sauce & Pantry

05 - 1/2 cup apple butter
06 - 1/2 cup low-sodium chicken broth
07 - 2 tablespoons apple cider vinegar
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon olive oil
10 - 1 tablespoon unsalted butter

→ Spices & Seasonings

11 - 1/2 teaspoon ground cinnamon
12 - 1/4 teaspoon ground black pepper
13 - 1/2 teaspoon kosher salt
14 - 1/4 teaspoon smoked paprika

# How-To Steps:

01 - Pat pork chops dry with paper towels. Season both sides generously with salt, pepper and smoked paprika, pressing seasoning into meat.
02 - Heat olive oil and butter in large skillet over medium-high heat until butter foams. Sear pork chops 3 minutes per side until deep golden brown. Transfer to plate and reserve.
03 - Add sliced onions and apples to same skillet. Cook 4-5 minutes until softened and lightly browned, stirring occasionally. Add garlic and cook 1 minute until fragrant.
04 - Whisk together apple butter, chicken broth, apple cider vinegar, Dijon mustard and cinnamon in small bowl until smooth.
05 - Pour sauce mixture into skillet with apples and onions. Stir well to combine and bring to gentle simmer.
06 - Return pork chops and accumulated juices to skillet. Spoon sauce over chops. Reduce heat to low, cover and simmer 12-15 minutes until internal temperature reaches 145°F.
07 - Remove from heat. Let pork chops rest 2-3 minutes in sauce. Serve topped with caramelized apples, onions and extra pan sauce.

# Helpful Tips:

01 -
  • The apple butter sauce creates this incredible sticky glaze that clings to every bite
  • One skillet means less cleanup and more flavor built right into the sauce
  • Something about apples and pork just feels like home, no matter the season
02 -
  • Overcrowding the skillet drops the temperature and prevents proper searing, so work in batches if needed
  • The sauce will thicken as it cools, so do not reduce it too much during cooking
  • Using bone-in chops keeps the meat from drying out during the simmer step
03 -
  • Patting the pork completely dry before seasoning is the secret to getting that restaurant-quality sear
  • Let the chops rest after cooking so the juices redistribute instead of running all over your plate

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