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.
Fall is here! Are you looking for a flavorful and comforting seasonal meal? Try these apple butter pork chops. Sauteed onions, sage, and dijon mustard add a mild, tangy, savory flavor that's perfectly balanced with the addition of apple butter.
You'll need thin boneless pork chops for this recipe. They're cooked entirely on the stovetop and ready in less than 30 minutes - perfect for busy weeknights.
Serve apple butter pork chops with your favorite creamy mashed potatoes or hot honey brussels sprouts salad for a complete meal. While it's perfect for fall, it can be made any time of year you can get your hands on some apple butter!
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.
- Onion - One small, thin-sliced onion adds flavor to the recipe.
- 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.
- Seasoning - Salt, pepper, garlic powder, and dried sage add a mild, savory flavor to the pork chops.
- Dijon mustard - Adds tanginess and acidity that balances with the sweetness of the apple butter.
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.
Storage
Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator. To reheat, warm on the stovetop in a skillet with a splash of water or in the microwave lightly covered with a damp paper towel.
Leftover pork chops can be frozen for up to 3 months. To thaw, transfer to the refrigerator to thaw overnight.
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.
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