Tender Apple Butter Pork Chops (Printable)

Juicy pork chops in a sweet and savory apple butter sauce with caramelized apples and onions

# What You'll 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 and season both sides generously with kosher salt, black pepper, and smoked paprika, pressing the seasoning into the meat.
02 - Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Sear the pork chops for 3 minutes per side until deep golden brown, then transfer to a plate and reserve.
03 - In the same skillet, add sliced onions and apples. Cook for 4 to 5 minutes until softened and beginning to caramelize, stirring occasionally. Add minced garlic and cook for 1 minute until fragrant.
04 - Whisk together apple butter, chicken broth, apple cider vinegar, Dijon mustard, and ground cinnamon in a small bowl until smooth and fully incorporated.
05 - Pour the sauce mixture into the skillet with the apples and onions. Stir well and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
06 - Return the pork chops and any accumulated juices to the skillet. Spoon sauce over the chops, reduce heat to low, cover, and simmer for 12 to 15 minutes until pork reaches 145°F internal temperature.
07 - Remove from heat and let the pork chops rest for 2 to 3 minutes. Serve topped with sautéed apples, onions, and extra sauce from the pan.

# Expert Tips:

01 -
  • The sauce comes together with pantry staples but tastes like something from a restaurant
  • Everything cooks in one skillet so cleanup is almost nonexistent
02 -
  • Using bone-in chops really does make a noticeable difference in moisture and flavor
  • Letting the meat rest for a few minutes before serving keeps all those juices inside
03 -
  • If the sauce reduces too much, splash in a little more broth to loosen it up
  • Instant-read thermometers take all the guesswork out of knowing when pork is done

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