Tender Apple Butter Pork Chops (Printable)

Tender pork chops in a rich apple butter sauce with onions and warm spices.

# 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

# Directions:

01 - Pat the pork chops dry with paper towels and season both sides generously with kosher salt, black pepper, and smoked paprika.
02 - Heat olive oil and butter in a large skillet over medium-high heat. Sear the seasoned pork chops for 3 minutes per side until golden brown. Remove chops to a plate and set aside.
03 - In the same skillet, add sliced onions and apples. Cook for 4–5 minutes until softened, stirring occasionally. Add minced garlic and cook for 1 more 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 well combined.
05 - Pour the sauce mixture into the skillet with the apples and onions. Stir well and bring to a gentle simmer.
06 - Return the pork chops and any accumulated juices back to the skillet. Spoon some of the sauce over the chops to coat them evenly.
07 - Reduce heat to low, cover with a lid, and simmer for 12–15 minutes until pork chops reach an internal temperature of 145°F and are tender.
08 - Remove from heat and let the pork chops rest for 2–3 minutes. Serve topped with caramelized apples, onions, and extra sauce from the skillet.

# Expert Hints:

01 -
  • The sauce develops this incredible velvety richness that clings to every bite
  • It comes together in under an hour but tastes like it simmered all day
02 -
  • Dont skip the resting step or you will lose all those precious juices
  • Thick-cut chops really do perform better than thin ones here
03 -
  • Pat the meat absolutely dry before searing
  • Let the pan get properly hot before adding the chops

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