Tender Apple Butter Pork Chops (Printer-friendly)

Tender seared pork chops braised in sweet and savory apple butter sauce with sliced apples and onions

# What You'll Need:

→ Meats

01 - 4 bone-in pork chops, approximately 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 Make It:

01 - Pat the pork chops thoroughly dry with paper towels. Season both sides generously with kosher salt, black pepper, and smoked paprika, pressing the spices 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 a deep golden-brown crust forms. Transfer to a plate and reserve.
03 - Add sliced onions and apples to the same skillet. Cook for 4–5 minutes until softened and lightly browned, stirring occasionally. 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 completely smooth and combined.
05 - Pour the sauce mixture into the skillet with apples and onions. Stir well and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
06 - Return pork chops along with any accumulated juices to the skillet. Spoon sauce over the chops. Reduce heat to low, cover, and simmer for 12–15 minutes until pork reaches 145°F internal temperature.
07 - Remove from heat and let pork chops rest for 2–3 minutes. Serve topped with caramelized apples, onions, and extra sauce from the skillet.

# Expert Tips:

01 -
  • The sauce comes together with ingredients you probably already have in your pantry
  • Everything cooks in one skillet so cleanup is absolutely minimal
02 -
  • Overcrowding the skillet while searing will steam the pork instead of creating that golden crust
  • Letting the meat rest before cutting prevents all those delicious juices from running out onto the plate
03 -
  • Use a meat thermometer instead of cutting into the chops to check doneness
  • The sauce thickens as it cools so do not reduce it too much during cooking

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