Juicy Apple Butter Pork Chops

This succulent apple butter pork chop recipe transforms ordinary chops into a fall-inspired masterpiece that's both sweet and savory. The combination of caramelized onions, tender apples, and rich apple butter creates a sauce that perfectly complements the juicy pork, making it an ideal comfort meal for cooler evenings.

I discovered this recipe when I had an abundance of apples from our fall orchard visit and some leftover apple butter. My husband declared it "restaurant quality" after the first bite, and it's now our go-to entertaining dish when we want to impress without spending hours in the kitchen.

Ingredients

• Boneless pork chops: At least 1-inch thick for the juiciest results
• Thinly sliced onion: Adds sweetness to the dish
• Honeycrisp apple: Perfect balance of sweetness and structure when cooked
• Apple butter: Provides concentrated apple flavor without adding too much liquid
• Whole grain mustard: Adds texture and tangy depth to balance the sweetness
• Fresh herbs: Like rosemary and sage that infuse aromatic complexity

Step-by-Step Instructions

Season and Brown the Pork Chops:

Start with room temperature pork chops and season generously with salt and pepper on both sides. Heat your skillet until it's quite hot before adding the chops to ensure a beautiful golden crust forms. Sear them for 3-4 minutes per side without moving them too much. The key is getting that perfect 145°F internal temperature while maintaining juiciness.

Sauté the Apples and Onions:

After removing the chops, add your thinly sliced onions and apples to the same pan to capture all those flavorful browned bits. The onions should be almost translucent while the apples should soften but still maintain some structure. The herbs infuse the mixture with earthy notes that complement the fruit beautifully.

Create the Apple Butter Sauce:

This is where magic happens. The apple butter melts into a velvety sauce when combined with the mustard and water. Stirring continuously helps incorporate any browned bits from the pan bottom, intensifying the flavor. When you return the pork chops to this mixture, they absorb the sauce while remaining perfectly tender.

The apple butter is truly the secret ingredient here. I discovered this by accident when I was trying to use up a jar my grandmother had made, and now I make extra batches of apple butter in fall just for this recipe. Something about the concentrated apple flavor creates a depth that store-bought applesauce simply cannot match.

Perfect Pork Chop Selection

Choosing the right pork chops significantly impacts this recipe. Look for chops with good marbling as the fat distributed throughout the meat keeps it moist during cooking. Center-cut boneless loin chops work beautifully but bone-in chops can be substituted if you prefer. The thickness matters tremendously. Aim for chops at least 1-inch thick to prevent overcooking and drying out. Thinner chops cook too quickly, giving you less margin for error.

Make-Ahead Options

This dish actually improves with a little time. You can prepare the entire recipe up to two days ahead and refrigerate it in an airtight container. The flavors meld beautifully as they rest together. When ready to serve, reheat gently in a covered skillet with a splash of water or apple cider to prevent the sauce from becoming too thick. The pork remains tender and the sauce develops an even richer flavor profile.

Serving Suggestions

These apple butter pork chops pair wonderfully with creamy mashed potatoes that can soak up the delicious sauce. For a lighter option, serve alongside roasted Brussels sprouts or a simple green salad with apple cider vinaigrette. If you are feeling particularly indulgent, crusty bread for dipping into the sauce is absolutely worth the extra carbs. A glass of off-dry Riesling or hard apple cider complements the sweet-savory balance of this dish perfectly.

Save

Recipe FAQs

→ What type of apples work best with these pork chops?

Honeycrisp apples are recommended in this dish for their perfect balance of sweetness and structure when cooked. However, you could substitute with other firm, sweet-tart varieties like Braeburn, Pink Lady, or Gala. Avoid using softer apples like McIntosh as they may break down too much during cooking.

→ How do I know when the pork chops are fully cooked?

The pork chops are fully cooked when they reach an internal temperature of 145°F (63°C). For best results, use a meat thermometer inserted into the thickest part of the chop. At this temperature, the pork will be slightly pink in the center but safe to eat, and will remain juicy rather than dried out.

→ Can I make this dish ahead of time?

Yes, you can prepare this dish ahead of time. Cook completely, then cool and store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or broth to prevent the sauce from becoming too thick. For best texture, avoid overcooking the pork chops during reheating.

→ What sides pair well with these apple butter pork chops?

These pork chops pair beautifully with sides that complement the sweet-savory flavor profile. Consider serving with mashed potatoes, roasted Brussels sprouts, wild rice pilaf, or a simple green salad. The sauce is delicious spooned over starchy sides like potatoes or rice to soak up all the flavors.

→ Is there a substitute for apple butter?

If you don't have apple butter, you can substitute with 1/3 cup applesauce mixed with 2-3 tablespoons of brown sugar and a pinch of cinnamon, reduced until thickened. Alternatively, peach or apricot preserves can work as substitutes, though they will change the flavor profile slightly. You may need to adjust sweetness with a touch of lemon juice.

→ How thick should the pork chops be for this method?

For best results, choose boneless pork chops that are about 1 to 1.5 inches thick. Thinner chops will cook faster and may become tough, while very thick chops might require finishing in the oven after searing to ensure they're cooked through without burning the outside.