Apple Butter Pork Chops

Winter weather makes me crave comfort food like nothing else. There’s something about the crisp air that has me reaching for hearty meals that warm you from the inside out. And when I can get dinner on the table in under 30 minutes? Even better. That’s exactly what happens with these apple butter pork chops. The sweet and tangy apple butter creates this amazing glaze that keeps the meat juicy while adding just the right amount of fall flavor. I love that I can use ingredients I already have in my pantry – no special trip to the store required. The best part? This recipe works whether you’re cooking for your family on a Tuesday night or trying to impress guests on the weekend. It looks fancy but couldn’t be easier to make. Trust me, once you try this combination, you’ll be making it all season long.

Options for Substitutions…
This recipe is pretty forgiving when it comes to swaps – here are some easy substitutions you can make:
– Boneless pork chops: Bone-in pork chops work great too, just add about 5-10 minutes to the cooking time. You can also use pork tenderloin sliced into thick medallions for a leaner option.
– Apple butter: If you don’t have apple butter, you can make a quick substitute by mixing 1/2 cup applesauce with 2 tablespoons brown sugar and a pinch of cinnamon. It won’t be quite as thick, but it’ll give you that sweet apple flavor.
– Honeycrisp apple: Any firm apple works here – try Granny Smith for more tartness, Gala for sweetness, or Braeburn for a nice balance. Just avoid soft apples like Red Delicious that might turn mushy.
– Whole grain mustard: Dijon mustard is a perfect swap, or you can use regular yellow mustard if that’s what you have. Start with a bit less since yellow mustard can be milder.
– Fresh herbs: No fresh rosemary or sage? Use about 1/2 teaspoon of dried herbs instead, or try fresh thyme which pairs beautifully with pork and apples.

Watch Out for These Mistakes While Cooking…
– The biggest mistake when making apple butter pork chops is overcooking the meat, which turns tender chops into tough, dry pieces – pork chops are done when they reach an internal temperature of 145°F, so use a meat thermometer and remove them from heat just before they hit that mark since they’ll continue cooking while resting.
– Another common error is not slicing your onions and apples thin enough, which prevents them from cooking evenly and caramelizing properly in the time it takes to cook the pork.
– To get the best flavor, make sure to season your pork chops with salt and pepper at least 15 minutes before cooking, and don’t skip searing them first in a hot pan to lock in juices before adding the apple butter mixture.
– Finally, let the sauce simmer and reduce for a few minutes after the pork is done – this concentrates the flavors and creates a glossy coating that clings beautifully to the meat.

What to Serve With Apple Butter Pork Chops?
These sweet and savory pork chops pair beautifully with creamy mashed potatoes or buttery egg noodles that can soak up all that delicious apple butter sauce. I love serving them alongside roasted Brussels sprouts or green beans to balance out the richness, and the vegetables pick up those lovely fall flavors from the apples and herbs. A simple side salad with mixed greens and a light vinaigrette also works great to cut through the richness of the dish. For a cozy autumn meal, try adding some roasted sweet potatoes or wild rice pilaf to round out the plate.

Ingredients
For the pork and produce:
4 boneless pork chops
1 large onion, sliced very thin
1 medium honeycrisp apple, thin slices
Salt, to taste
Black pepper, to taste
For the sauce and aromatics:
1/2 cup apple butter
1/2 cup water
2 tbsp whole grain mustard
1 fresh rosemary sprig (optional)
3 fresh sage leaves (optional)

Ingredients:
Step 1: Season and Brown the Pork Chops – Liberally season the pork chops on both sides with salt and black pepper. Heat a large skillet over medium-high heat. Add a drizzle of olive oil if needed, then add the pork chops. Sear for about 3-4 minutes on each side, until they are nicely browned and reach an internal temperature of 145˚F. Once cooked, remove the pork chops from the pan and transfer them to a plate. Tent with foil to keep them warm. I like to let the pork chops rest under the foil for a few minutes—this helps keep them juicy.
Step 2: Sauté the Apples, Onions, and Herbs – Add the thinly sliced onions and apple to the same skillet over medium heat. If using, add the fresh rosemary sprig and sage leaves as well. Sauté, stirring often to prevent burning, until the onions are translucent and the apples have softened. This should take about 5-7 minutes.
Step 3: Make the Apple Butter Sauce and Finish the Dish – Add the apple butter, whole grain mustard, and water to the skillet with the sautéed apples and onions. Stir well to combine and coat everything in the sauce. Return the browned pork chops (from Step 1) to the pan, nestling them into the sauce. Let everything cook together for about 5 minutes, or until the sauce thickens and the pork is heated through. For a richer flavor, I sometimes let the sauce reduce an extra minute or two before serving.

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