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These Apple Butter Pork Chops deliver the perfect cozy dinner when you want something that bridges sweet and savory in all the best ways Tender pork chops develop a gorgeously browned crust before simmering in a rich apple butter sauce featuring just enough mustard and fresh herbs to offer that extra layer of comfort With juicy apples and caramelized onions in every bite this skillet recipe is quick enough for busy weeknights but feels special enough for Sunday supper
The first time I made this was on a chilly autumn evening when I needed something to warm everyone up My husband practically licked his plate and since then this recipe comes out every single apple season
Ingredients
- Boneless pork chops: about 1 inch thick choose pork with marbling for maximum juiciness
- Large onion: thinly sliced look for sweet yellow onions for best flavor
- Honeycrisp apple: thinly sliced these are sturdy and sweet but any firm apple works
- Salt: brings out flavor in the pork and balances sweetness
- Black pepper: adds gentle heat and depth
- Apple butter: thickens the sauce and infuses natural apple sweetness opt for jarred or homemade
- Water: helps the sauce blend without burning
- Whole grain mustard: adds tang and texture to the sauce use a high quality brand if possible
- Fresh rosemary sprig (optional): imparts a woodsy herbal aroma
- Fresh sage leaves (optional): brings earthiness and classic autumn flavor
- For best results: seek out pork that is pink not pale High quality apple butter deepens the sauce’s color and flavor
Step-by-Step Instructions
- Season the Pork:
- Pat the pork chops dry then sprinkle both sides well with salt and black pepper Let the seasoned meat sit at room temperature while prepping other ingredients This helps the meat retain juices while cooking
- Sear the Pork Chops:
- Heat a large skillet over medium high until a drop of water sizzles Add the pork chops and cook without moving for three or four minutes Each side should turn golden brown This sets the crust and locks in flavor Remove the pork to a plate and cover loosely with foil
- Build the Flavor Base:
- Drop the sliced onions and apples into the skillet Lower the heat to medium and use a wooden spoon to scrape up the browned bits from the pork Sauté for five to seven minutes until the onions turn translucent and the apples start to soften The mixture should smell sweet and savory
- Mix and Simmer the Sauce:
- Add the apple butter water and whole grain mustard to the skillet Stir until everything is well combined and the mixture comes to a light simmer
- Finish Cooking the Pork:
- Nestle the pork chops into the sauce making sure to coat them well Lay in rosemary and sage if using Lower the heat to low cover the pan and let everything simmer for ten to fifteen minutes Flip the chops once so each side soaks up the sauce Cook until the pork is just cooked through and the sauce has slightly thickened The internal temperature should read 145 degrees for juicy pork
- Serve it Up:
- Place pork chops on plates and spoon the warm apple onion sauce over the top Serve immediately alongside your favorite side dishes for a comforting meal
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This recipe introduced me to apple butter in savory dishes and I never looked back Sautéed apples remind me of autumn potlucks at grandma’s house where she always served baked apples with pork
Storage Tips
Leftovers keep well in an airtight container in the fridge for up to three days Warm gently on the stove with a splash of water to loosen the sauce You can also freeze cooked chops and sauce for a month though the apples will soften further on thawing
Easy Ingredient Substitutions
Granny Smith apples give a tarter bite while Fuji or Gala apples make it extra sweet Dijon mustard can sub for whole grain if you prefer a smoother sauce For herbs thyme works beautifully in place of rosemary and sage Fresh herbs freeze well so you can always have some on hand
Serving Suggestions
I like to pair these pork chops with creamy garlic mashed potatoes or roasted sweet potatoes Green beans and simple salads balance out the richness Try spooning sauce over rice for an easy weeknight dinner A little tangy yogurt or sour cream on the side cools off the sweet and savory flavors
A Little History
Apple butter and pork is a classic American pairing with roots in farm kitchens where cooks used apple preserves to tenderize and flavor meat The combination of meat with fruit sauces goes back even further to European cuisines where tart apples often balanced the richness of pork For me this recipe is the ultimate nod to tradition with a modern weeknight twist
Frequently Asked Questions
- → What kind of apples are best for this dish?
Honeycrisp apples are recommended, but you can use Granny Smith for tartness or Fuji for extra sweetness. Experiment and see what you like best!
- → Can I use different herbs?
Absolutely! Thyme or oregano are great substitutes for rosemary and sage. Use what you have on hand or prefer.
- → How do I know when the pork chops are done?
The internal temperature of the pork should reach 145°F (63°C). Use a meat thermometer to ensure they are cooked through.
- → What side dishes pair well with this dish?
Mashed potatoes, roasted vegetables (especially sweet potatoes or green beans), or rice are all excellent choices.
- → Can I make this ahead of time?
While best served fresh, you can prepare the sauce ahead of time and store it in the refrigerator. Add the seared pork chops to the sauce and simmer just before serving.
- → What can I add to make the sauce spicy?
A pinch of red pepper flakes adds a gentle, but noticeable heat. Some chili powder will also do the trick.