Tender Apple Butter Pork Chops (Print Version)

Succulent seared pork chops simmered in a sweet and spiced apple butter sauce with tender apples and onions.

# What You Need:

→ Meats

01 - 4 bone-in pork chops, about 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 the pork chops dry with paper towels. Season both sides generously with kosher salt, black pepper, and smoked paprika, pressing the seasonings into the meat to adhere.
02 - Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Add pork chops and sear for 3 minutes per side until deeply golden brown. Transfer to a plate and reserve.
03 - Reduce heat to medium. Add sliced onions and apples to the skillet. Cook for 4–5 minutes, stirring occasionally, until softened and edges begin to caramelize. Add minced garlic and cook for 1 minute until fragrant.
04 - In a small bowl, whisk together apple butter, chicken broth, apple cider vinegar, Dijon mustard, and ground cinnamon until smooth and fully incorporated.
05 - Pour the apple butter mixture into the skillet with the softened apples and onions. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
06 - Return the pork chops and any accumulated juices to the skillet. Spoon some of the sauce over the chops. Reduce heat to low, cover, and simmer for 12–15 minutes until pork reaches 145°F internal temperature and is tender.
07 - Remove from heat. Let pork chops rest in the sauce for 2–3 minutes. Serve topped with caramelized apples, onions, and extra sauce from the pan.

# Expert Tips:

01 -
  • The sauce creates this incredible sticky glaze that clings to every bite
  • One pan means less cleanup and more time actually eating
  • Apple butter adds sweetness without any refined sugar
02 -
  • Letting the pork rest after cooking keeps all those juices inside where they belong
  • The sauce will seem thin at first but thickens beautifully as it simmers
03 -
  • Pat the pork really dry or you will not get that gorgeous golden crust
  • Use a meat thermometer instead of guessing—overcooked pork is sad pork

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