Apple butter pork chops are a comforting and simple meal for fall. Boneless pork chops and sauteed onions are topped with a sweet and tangy apple butter dijon sauce.
Recipe summary
Flavor/texture: Mild, tangy flavor from sauteed onions, sage, and dijon mustard is paired with sweet apple butter and poured over juicy, pan-cooked pork chops.
Ready in 30 minutes: Great for a cozy, weeknight meal this fall.
Yield: 4 pork chops
Similar to: Parmesan Crusted Pork Chops and French Onion Pork Chops
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Ingredients and substitutions
- Olive oil - Can be substituted with your preferred cooking oil. I don't recommend butter for this recipe because it can burn a bit faster than oil.
- Pork chops - Thin, boneless pork chops work best in this recipe. Anything about ½ to 1 inch can be sauteed on the stovetop. Pork chops thicker than 1 inch won't finish cooking in the times listed.
- Apple butter - Use your favorite brand or homemade apple butter. Unsweetened applesauce can work as a substitute, but your sauce will have a milder flavor. I'd suggest adding extra seasoning to taste.
- Flavor - Onion, Dijon mustard, salt, pepper, garlic powder, and dried sage add a mild, savory, and tangy flavor to the pork chops.
How to make apple butter pork chops
- Sauté onions in a pan until they begin to brown.
- Add seasoned pork chops and cook for about 3-4 minutes on the first side.
- Flip pork chops.
- Top with apple butter mixture and cook until pork chops are cooked through in the center.
Tips and tricks
Meat doneness: Use a meat thermometer for best success. The USDA recommends that pork chops be cooked to 145 degrees Fahrenheit in the center. Cooking beyond this temperature can cause pork chops to turn out dry.
Sauce tips: Sauce looking dry or sticking to the pan? Add a splash of water and turn the heat down.
Pork chop thickness: ½" to 1" pork chops work best in this recipe. Pork chops thicker than 1 inch will take longer to cook through than the times listed in the recipe card. Cooking for longer can cause the sauce to dry out and burn.
Frequently asked questions
Pork chops turn out dry from overcooking. To prevent dry pork chops, use a meat thermometer to test for doneness. Pork chops are done when they reach 145 degrees Fahrenheit in the center.
Yes, but the texture of the sauce will be thicker and chunkier, and the flavor will be milder. I highly recommend doing a taste test and adding more seasoning (like a pinch of cinnamon) or more sage, salt, and pepper to taste.
I recommend serving apple butter pork chops over some creamy mashed potatoes or grits. A hot honey brussels sprouts salad or garden salad also makes a great side for pork chops.
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📖 Recipe
Apple Butter Pork Chops
Ingredients
- 4 boneless pork chops, about ¾ inch thick
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon rubbed sage
- ¼ teaspoon pepper
- ½ cup (170 g) apple butter
- 1 tablespoon dijon mustard
- 2 tablespoons water
- 2 tablespoons olive oil
- 1 small onion, thin sliced
Instructions
- Season pork chops with salt, garlic powder, sage, and pepper on both sides and set aside.
- In a bowl, add apple butter, dijon mustard, and water. Whisk to combine and set aside.
- In a sauté pan over medium heat, add olive oil. When hot, add onions and cook until lightly browned and soft, about 5 minutes.
- Scoot onions to the edges of the pan and add pork chops. Cook for about 3-4 minutes on first side.
- Flip pork chops and pour apple butter mixture into the pan surrounding pork chops. Cook for another 3-4 minutes, or until pork chops reach 145℉ in the center. Cook time depends on the thickness of your pork chops.
- Remove from heat and serve.
Equipment Recommendations
Notes
- Meat doneness: Use a meat thermometer for best success. The USDA recommends pork chops be cooked to 145 degrees Fahrenheit in the center. Cooking beyond this temperature can cause pork chops to turn out dry.
- Sauce tips: Sauce looking dry or sticking to the pan? Add a splash of water and turn the heat down.
- Pork chop thickness: ½" to 1" pork chops work best in this recipe. Pork chops thicker than 1 inch will take longer to cook through than the times listed in the recipe card.
- Storage: Leftover pork chops will keep for 3 to 4 days in a tightly sealed container in the refrigerator. Gently reheat on the stovetop with a splash of water, or covered with a damp paper towel in the microwave.
Really enjoyed this! It is a very tasty pork dish and Hubs & I both liked the flavor balance. We served it with dressing and cabbage from the garden. Yum!
Hi Leigh, so glad to hear you enjoyed it!
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!