Apple Butter Pork Chops
This apple butter pork chops recipe is the perfect blend of sweet and savory, making an incredible fall dinner that’s naturally dairy free. The tender pork chops are smothered in a rich apple butter sauce that’s enhanced with caramelized onion, apples and fresh herbs.
Why you’ll love these apple butter pork chops
Do you remember the marmalade mustard pork chops I shared last week? Well I liked them so much, I decided to create a second rendition of them. This time with apple, and I only used 5 ingredients: pork chops, apple butter, whole grain mustard, apple and onions. Lots of deliciously caramelized onions. Now I’m not sure which recipe I like better, but it might be this one.
So, really all you have to do is cook the pork chops, sauté the onions and then throw in the sauce that you’ve already mixed in a bowl. And, you’re done. So simple.
We had ours with an arugula salad, but you can obviously serve it with whatever you want. I really think those onions would go well with some mashed potatoes, but really anything will work.
More pork chop recipes to try: pork piccata / baked stuffed pork chops / pineapple pork chops / harissa maple glazed pork chops
Ingredients:
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
- Pork chops – Boneless pork chops are the easiest to use in this recipe, but you can definitely use bone-in if you have them. I like use chops that are at least 1-inch in thickness.
- Apple butter – I used regular apple butter with a hint of sugar and cinnamon in it. You can use unsweetened but you may want to add a touch of brown sugar to the recipe for sweetness.
- Onion – Sweet or Vidalia onions work best, but you can also use v
- Herbs – You can really use any savory herbs you like here, but I really love rosemary and sage with pork chops, and they pair really well with the apple butter.
Frequently asked questions
More dairy free dinner recipes: stuffed peach and prosciutto chicken / sticky honey soy chicken wings / maple glazed salmon / roasted sweet potato pasta
Ingredients
- 4 boneless pork chops
- 1 large onion (super thinly sliced)
- 1 medium honeycrisp apple (thinly sliced)
- 1/2 cup apple butter
- 1/2 cup water
- 2 tablespoons whole grain mustard
- 1 rosemary sprig (optional)
- 3 sage leaves (optional)
- Salt and pepper (to taste)
Instructions
- Brown the pork chops. Liberally season pork chops with salt and pepper. In a large skillet over medium-high heat, sear pork chops until they are nicely browned. This should take about 3 – 4 minutes per side. When chops have reached an internal temperature of 145˚F Remove chops from pan and transfer to a plate. Tent with foil to keep warm.
- Cook the apples & onion. Add the remaining olive oil to the pan and when it's hot, add the onions and apples (and herbs if using) to the pan. Sauté until translucent, stirring as needed to prevent burning.
- Make the sauce. Add apple butter, mustard and water to the pan, stirring to coat the onions. Then, return pork chops to pan and continue cooking until the pork chops are heated through and the sauce has thickened, about 5 minutes.
