Apple Butter Pork Chops

Our family discovered these Apple Butter Pork Chops during the height of autumn. Our boys were hosting a cousin from Detroit at our remote lake cottage where they explored the colorful trails during the day and toasted marshmallows around the bonfire every night.

That was one of my best weeks of the year and this easy skillet dinner quickly became one of my favorite pork chop recipes. For another comforting family meal with plenty of savory flavor you can also try our Chicken Parmesan Toast Bites.

I will never forget the first time I made this and the look on the kids’ faces when they tasted it. Read on as I show you how to make this unforgettable family dinner.

Ingredients

Here is what I use for this recipe and you can adjust nuts or spices based on preference:

• Boneless pork chops: These provide the hearty protein base and stay juicy when seared quickly before finishing in the sauce.
• Kosher salt: This seasons the pork throughout and strengthens the savory contrast against the sweet apple butter.
• Black pepper: This adds gentle heat and a warm earthy note that balances the fruit based glaze.
• Ground cinnamon: This reinforces the apple flavor while giving the sauce a subtle fall inspired warmth.
• Olive oil: This helps the pork develop a browned exterior and prevents sticking during the initial sear.
• Unsalted butter: This softens the apples and gives the finished sauce a smooth rich texture.
• Honeycrisp apple: This adds tender fruit pieces and fresh apple flavor while keeping a little texture after cooking.
• Garlic: This adds savory depth and keeps the apple butter sauce from tasting overly sweet.
• Apple butter: This forms the sweet concentrated base of the glaze and gives the sauce its deep amber color.
• Chicken broth: This loosens the apple butter and creates enough liquid for gently finishing the pork.
• Dijon mustard: This brings acidity and sharpness that balances the sweetness and enriches the savory flavor.
• Apple cider vinegar: This brightens the sauce and prevents the glaze from becoming heavy or cloying.
• Fresh thyme leaves: This adds an herbal aroma that complements both the pork and the cooked apple slices.

Tools You’ll Need

• Large cast iron skillet: This creates strong browning and provides enough room to cook the pork and sauce in one vessel.
• Small mixing bowl: This holds the measured sauce ingredients before they are added to the cooked apples.
• Tongs: These help flip and transfer the pork chops without piercing the meat and releasing juices.
• Chef knife: This slices the apple evenly and minces the garlic into small pieces for quick cooking.
• Cutting board: This provides a stable surface for slicing the apple and preparing the garlic.
• Instant read thermometer: This confirms that the pork reaches a safe temperature without becoming overcooked.

Instructions

Step 1: Season the pork chops

Pat the four pork chops dry and coat both sides unevenly with salt and black pepper and cinnamon. Press the seasoning into the meat so the pale raw surfaces become lightly speckled. Keep the chops in a loose arrangement with slight overlap instead of lining them up perfectly. This creates a natural starting point before they move into the skillet.

Tip: Dry pork chops brown more effectively because excess moisture creates steam and prevents a deeply caramelized surface.

Step 2: Sear the pork until browned

Place the four seasoned pork chops in the skillet and sear until the lower sides develop irregular golden brown patches. Flip each chop so the browned surfaces face upward while the opposite sides cook. Shift the chops toward different areas of the skillet as they brown. Remove them when both sides show caramelized edges while the centers remain unfinished.

Tip: Avoid moving the chops too early because a firm golden crust forms only after the meat releases naturally from the skillet.

Step 3: Soften the sliced apple

Add the sliced apple to the same skillet and spread the pieces loosely through the browned cooking juices. Cook until the pale slices become lightly golden and begin bending at the edges. Stir in the minced garlic so it clings to the softened apple pieces. The apples should look glossy and tender while maintaining irregular shapes and a little firmness.

Tip: Slice the apple to a similar thickness so most pieces soften together while a few irregular edges retain pleasant texture.

Step 4: Stir together the apple butter sauce

Pour the apple butter and chicken broth over the softened apple slices and add Dijon mustard and apple cider vinegar and thyme. Stir until the thick apple butter loosens and the ingredients form a smooth amber sauce. Allow the mixture to bubble gently until it darkens slightly and coats the apple slices. Keep several apple pieces visible instead of covering everything completely.

Tip: Gentle bubbling concentrates the sauce without scorching the natural sugars found in the apple butter.

Step 5: Finish the pork chops in the sauce

Return the four browned pork chops to the skillet and settle them into different areas of the bubbling sauce. Spoon some sauce over each chop while leaving portions of the golden crust visible. Simmer until the pork is fully cooked and the sauce becomes thicker and darker. Shift the apple slices around and partly over the chops so the finished skillet looks naturally layered.

Tip: Cook the pork to an internal temperature of 145 degrees Fahrenheit and rest it briefly so the juices redistribute.

Step 6: Plate one pork chop with apples

Transfer one pork chop to a white plate and spoon softened apple slices beside and partly over the meat. Add enough sauce to show its glossy texture while keeping the browned crust visible. Slice into one edge of the pork chop to reveal the juicy pale interior. Finish with a small uneven scattering of thyme for a homemade presentation.

Tip: Rest the finished pork for three minutes before slicing so the interior remains moist when served.

Pro Tips

• Choose pork chops of similar thickness so all four pieces finish cooking at nearly the same time without drying out.
• Use unsweetened apple butter when possible so the Dijon mustard and vinegar can balance the sauce more effectively.
• Keep some browned crust exposed while spooning on the sauce because that contrast gives every bite better texture.
• Let the sauce simmer gently rather than rapidly so the apple butter thickens without sticking or tasting scorched.

Storage Instructions

Allow the Apple Butter Pork Chops to cool before transferring them to an airtight container. Store the pork with the apple slices and sauce so the meat remains moist during refrigeration. Refrigerate leftovers for up to three days. Keep the chops in a single loose layer when possible so they do not become compressed or lose their browned exterior. Reheat the pork gently with the sauce over low heat until warmed through. Add a small splash of chicken broth if the apple butter glaze has thickened too much during storage. Freezing is possible for up to two months although the apple slices may become softer after thawing. Defrost overnight in the refrigerator before reheating.

Frequently Asked Questions

See You in the Kitchen

I hope you try these Apple Butter Pork Chops soon!

They are a simple recipe that looks beautiful and tastes incredible and makes every weeknight dinner a little more special alongside pumpkin sourdough bread.

Do not forget to share your results or save this recipe for later because it is one worth keeping with Oven Roasted Pumpkin Seeds for another cozy fall favorite.

Print