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These Apple Butter Pork Chops are the kind of cozy meal that makes any evening feel special. Thick pork chops seared until golden finish gently in a skillet with sweet apples caramelized onions and a glossy apple butter sauce touched with rosemary and mustard. Whenever I serve this everyone pauses after the first bite because the flavors hit just right sweet earthy herby and savory.
The first time I made these was late fall when apples were everywhere and I had pork chops on hand. That sweet sticky apple butter made everyone happy and now this is our go to when we want a warm comforting meal without a lot of fuss.
Ingredients
- Boneless pork chops: thick cut means they stay juicy while simmering
- Large onion: thinly sliced for rich caramelized flavor always pick one that feels heavy and firm
- Honeycrisp apple: sliced thin so it softens quickly and holds its shape look for a crisp apple with vibrant skin
- Salt: to enhance every layer of taste opt for flaky kosher salt if you can
- Black pepper: freshly cracked adds a subtle bite
- Apple butter: the star ingredient look for one with short ingredient list and no high fructose corn syrup
- Water: just enough to thin out the sauce and help it simmer down
- Whole grain mustard: for a tangy punch and visual interest pick one with whole seeds for a pretty sauce
- Fresh rosemary sprig: optional but it makes it so aromatic use a stem with lots of soft green leaves
- Fresh sage leaves: optional earthy and slightly peppery sniff for freshness when choosing
Step-by-Step Instructions
- Season the pork:
- Pat the pork chops dry and season generously with salt and pepper on all sides pressing lightly so the seasoning sticks
- Sear the pork:
- Get your largest skillet hot over medium high then lay in the pork chops without crowding cook for three to four minutes on each side until deeply golden brown. Remove to a plate and tent loosely with foil
- Caramelize the onions:
- Add sliced onions to the same skillet and lower heat to medium. Stir often and cook for five to seven minutes until they turn soft and golden taking care not to rush so the onions get truly sweet and rich
- Cook the apples:
- Toss in the apple slices with the onions keep stirring and cook for two to three minutes until they look a bit translucent but still hold their shape
- Mix the sauce:
- Whisk together apple butter water and mustard in a bowl until smooth and combined. Pour this over onions and apples in the skillet
- Simmer the pork in sauce:
- Bring the sauce to a gentle simmer and return the pork chops to the skillet nestling them into the mixture. Add rosemary and sage if using. Cover reduce the heat to low and let everything bubble for ten to fifteen minutes until the pork is cooked through and the sauce glazes it beautifully
- Serve:
- Check that the pork is juicy and reaches safe temperature before serving. Spoon extra apples and onions over each chop and enjoy hot
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Every time I add a generous spoonful of apple butter to the sauce I think of the fancy farm market stand where I bought my first jar. It adds the perfect amount of autumn sweetness and reminds me of apple picking with my family on brisk weekends.
Storage Tips
Refrigerate leftovers promptly in a sealed dish and they will keep up to three days. To reheat add a splash of water and gently warm on low so the pork stays tender. The apple onion sauce thickens more over time but loosens up with a little extra liquid.
Ingredient Substitutions
No whole grain mustard Use Dijon for silky texture and slightly sharper taste. Feel free to trade rosemary and sage for thyme oregano or dry Italian herbs if you cannot get fresh. Almost any sturdy apple works so swap in Gala Fuji or Braeburn.
Serving Suggestions
I love plating the pork with a generous spoonful of sauce on creamy mashed potatoes. Roasted carrots or Brussels sprouts make a great side and crusty bread mops up every bit of that sticky apple onion mixture.
History and Family Tradition
Pork and apples are a timeless duo that goes all the way back to old European kitchens where pairing fruit with meat was a way to balance savory richness. My family loves this recipe especially in the fall and we all fight over the last spoonful of sweet apple onion sauce.
Frequently Asked Questions
- → What kind of apples work best in this dish?
Honeycrisp apples are recommended as they hold their shape well during cooking. However, Gala or Fuji apples can also be used.
- → Can I use a different type of mustard?
While whole grain mustard is preferred, Dijon mustard can be substituted for a slightly different flavor profile.
- → How do I know when the pork chops are fully cooked?
The internal temperature of the pork chops should reach 145°F (63°C). Use a meat thermometer to ensure accuracy.
- → What are some good side dishes to serve with apple butter pork chops?
Mashed potatoes, roasted vegetables (such as carrots or Brussels sprouts), and quinoa are all excellent choices.
- → Can I add a little heat to this dish?
Yes! A pinch of red pepper flakes can be added to the sauce for a touch of heat.
- → What herbs work well with this dish if I don't have rosemary and sage?
Thyme or oregano can be substituted for rosemary and sage. Fresh herbs are best, but dried can be used in a pinch (use about 1/3 the amount).