Tender Apple Butter Pork Chops (Printer-friendly)

Golden-seared chops in a sweet spiced apple butter sauce with tender onions

# What You'll Need:

→ Meats

01 - 4 bone-in pork chops, 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 Prepare:

01 - Pat pork chops dry with paper towels. Season both sides generously with kosher salt, black pepper, and smoked paprika, pressing seasoning into meat.
02 - Heat olive oil and butter in a large skillet over medium-high heat until butter foams. Sear pork chops for 3 minutes per side until deep golden brown. Transfer to a plate and reserve juices.
03 - Add sliced onions and apples to the same skillet. Cook 4-5 minutes until softened and lightly caramelized, stirring occasionally. Add minced garlic and cook 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 combined.
05 - Pour sauce mixture into skillet with apples and onions. Stir well to incorporate any browned bits from bottom. Bring to a gentle simmer.
06 - Return pork chops and accumulated juices to skillet. Spoon sauce over chops. Reduce heat to low, cover, and simmer 12-15 minutes until internal temperature reaches 145°F.
07 - Remove from heat. Let pork chops rest 2-3 minutes in sauce. Serve topped with caramelized apples, onions, and extra sauce from skillet.

# Expert Advice:

01 -
  • The sweet and savory sauce creates this incredible depth that makes everyone at the table go quiet for that first bite
  • Everything cooks in one pan, which means maximum flavor and minimum cleanup on busy weeknights
02 -
  • Dont skip the step of patting the pork dry, because moisture on the surface will steam instead of sear, leaving you with gray, unappetizing chops
  • Letting the pork rest after cooking is absolutely crucial, or all those delicious juices will run out onto the plate instead of staying in the meat
03 -
  • Use a meat thermometer instead of cutting into the chops to check doneness, so you do not lose all those precious juices
  • If your apple butter is particularly thick, thin it with a little extra broth before adding it to the pan for easier whisking

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