Tender Apple Butter Pork Chops (Printable)

Juicy seared pork chops simmered in sweet apple butter sauce with cinnamon-spiced apples and onions

# 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

# Steps:

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 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.
05 - Pour the sauce mixture into the skillet with the apples and onions. Stir well to combine 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 evenly.
07 - Reduce heat to low, cover, and simmer for 12–15 minutes until pork chops reach 145°F internal temperature and are tender throughout.
08 - Remove from heat and let rest for 2–3 minutes. Serve pork chops topped with softened apples, onions, and extra sauce from the skillet.

# Expert Advice:

01 -
  • The sauce is rich and velvety without needing heavy cream or flour
  • Fall flavors work beautifully with savory pork
  • Everything cooks in one pan so cleanup is minimal
  • The apple butter creates natural sweetness that balances the mustard
02 -
  • Letting the pork rest after cooking keeps it juicy
  • Do not overcook or the pork will become tough and dry
  • The sauce thickens as it stands
03 -
  • Pat the pork very dry before searing for the best crust
  • Let the skillet get hot before adding the meat
  • Use room temperature pork chops for even cooking
  • Taste the sauce before serving and adjust salt if needed

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