Tender Apple Butter Pork Chops (Print)

Juicy pork chops in sweet apple butter sauce with caramelized onions and apples

# 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

# How to Make:

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. Place pork chops in the skillet and sear 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 additional minute until fragrant.
04 - In a small bowl, whisk together apple butter, chicken broth, apple cider vinegar, Dijon mustard, and ground cinnamon until smooth and well combined.
05 - Pour the sauce mixture into the skillet with the apples and onions. Stir 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.
07 - Reduce heat to low, cover with a lid, and simmer for 12–15 minutes until pork chops reach an internal temperature of 145°F (63°C) and are tender.
08 - Remove from heat and let the pork chops rest for 2–3 minutes. Serve topped with caramelized apples, onions, and extra sauce from the skillet.

# Expert Advice:

01 -
  • The apple butter creates this incredible glossy sauce that feels fancy but comes together in under an hour
  • Leftovers reheat beautifully, and the sauce actually gets better overnight
02 -
  • Don't rush the searing step—that caramelized crust is where half the flavor lives
  • Let the meat rest for a few minutes before serving so the juices redistribute
03 -
  • If your sauce looks too thick, add a splash more broth or water to reach the desired consistency
  • The boneless version works in a pinch, but watch it closely as it cooks faster

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