Description
These Apple Butter Pork Chops are an easy and quick dinner made with juicy pork and a simple apple butter glaze. The best balance of sweet and savory flavor comes from Dijon mustard and garlic and thyme while sliced apples add a healthy seasonal touch. Serve this cozy skillet meal for a weeknight dinner or meal prep and bring it to a holiday potluck or casual party when you need comforting fall recipe ideas everyone will enjoy.
Ingredients
- 4 chops about 1 inch thick Boneless pork chops
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- 1/4 teaspoon Ground cinnamon
- 1 tablespoon Olive oil
- 1 tablespoon Unsalted butter
- 1 medium apple thinly sliced Honeycrisp apple
- 2 cloves minced Garlic
- 1/2 cup Apple butter
- 1/2 cup Chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon Apple cider vinegar
- 1 teaspoon plus extra for garnish Fresh thyme leaves
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
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: 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American