Tender Apple Butter Pork Chops (Printable)

Juicy seared pork chops in a sweet and savory apple butter sauce with caramelized onions and warm cinnamon spices.

# What You’ll Need:

→ Meats

01 - 4 bone-in pork chops, approximately 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 pork chops thoroughly dry with paper towels. Generously season both sides with kosher salt, black pepper, and smoked paprika, pressing seasonings gently into the meat.
02 - Heat olive oil and butter in a large skillet over medium-high heat until butter foams. Add pork chops and sear for 3 minutes per side until deep golden brown crust forms. Transfer to a plate and reserve.
03 - Reduce heat to medium. Add sliced onions and apples to the rendered fat. Cook 4-5 minutes until softened and lightly caramelized, stirring occasionally. Add minced garlic and cook 1 minute until fragrant.
04 - In a small bowl, whisk together apple butter, chicken broth, apple cider vinegar, Dijon mustard, and ground cinnamon until fully incorporated and smooth.
05 - Pour sauce mixture into skillet with apples and onions. Stir to combine, scraping up browned bits from bottom. Bring to a gentle simmer over medium heat.
06 - Return pork chops and accumulated juices to skillet. Spoon sauce generously over meat. Reduce heat to low, cover, and simmer 12-15 minutes until internal temperature reaches 145°F and meat is tender.
07 - Remove from heat. Let pork rest 2-3 minutes in sauce to allow juices to redistribute. Serve topped with caramelized apples, onions, and additional pan sauce.

# Expert Advice:

01 -
  • The apple butter creates this incredible velvety sauce that clings to every bite without any heavy cream or flour
  • Its one of those rare weeknight dinners that tastes like you spent all Sunday cooking it
  • The sweetness plays perfectly with savory pork, and the spices make the whole house smell like fall
02 -
  • Resist the urge to crank up the heat when searing, medium-high is perfect because too high will burn the spices before the pork develops color
  • Letting the pork rest in the sauce instead of on a cutting board makes a huge difference in juiciness
  • The sauce will continue thickening as it sits off the heat, so don't worry if it looks slightly thin in the pan
03 -
  • If your sauce is too thick after simmering, add a splash more broth, and if it's too thin, let it simmer uncovered for a few extra minutes
  • Leftovers reheat beautifully, and I actually think the flavors develop even more overnight
  • The sauce works equally well with pork tenderloin, just adjust the cooking time to 145°F internal

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