Apple Butter Pork Chops
These pork chops are browned with apple butter, whole grain mustard and deliciously caramelized onions. With only 5 ingredients, this quick and easy recipe is a perfect weeknight meal.
What I love about apple butter pork chops
Do you remember the marmalade mustard pork chops I shared last week (or maybe the week before)? Well I liked them so much, I decided to create a second rendition of them with a different fruit. This time it’s apple and I only used 5 ingredients this time – pork chops, apple butter, apple cider, whole grain mustard and onions. Lots of deliciously caramelized onions. Now I’m not sure which recipe I like better, but it might be this one.
I used an unsweetened apple butter that I had in the fridge – I almost always choose unsweetened options when I can – and I think it had the perfect amount of sweetness for this recipe. But, the best part about using the apple butter is the tiny hint of cinnamon it has. It’s barely noticeable, but it makes such a huge difference. If you use and apple butter or unsweetened apple sauce that doesn’t have any cinnamon, try adding about 1/8 – 1/4 teaspoon of cinnamon to your sauce mixture.
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.
Here’s what you’ll need to make them
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How to make apple butter pork chops
Brown the pork chops. In a large skillet . Cook pork chops over medium-high heat, until they are nicely browned. This should take about 3 – 4 minutes per side. While pork chops are cooking, you can make the sauce.
Make the sauce. Whisk together apple butter, apple cider, mustard and 1 salt in a small bowl. Remove chops from pan and transfer to a plate. Tent with foil to keep warm.
Sauté onions until translucent. Occasionally stir for about 5 minutes. While stirring loosen and scrape brown bits from pan. Add apple butter mixture to pan and stir to coat onions. Return chops to pan and continue cooking until sauce is heated through.
FAQs and tips on making apple butter pork chops
The key to perfect pork chops is not over cooking them. Pork chops only need to be cooked to 145˚F. Use a meat thermometer to check the temperature before serving.
If you allow your pork chops to rest before cutting into them, you will give the meat time to reabsorb the juices released during cooking. Give them about 5 minutes before slicing and they will be nice and juicy.
More easy, pork chop recipes you will love
Other sweet & savory recipes you should try
- Stuffed peach and prosciutto chicken
- Sticky honey soy chicken wings
- Maple glazed salmon
- Sweet potato pasta with cilantro and tahini sauce
Ingredients
- 4 boneless pork chops
- 1 onion super thinly sliced
- 1 smaller honeycrisp apple thinly sliced
- 1/2 cup unsweetened apple butter
- 1/2 cup water
- 2 tablespoons whole grain mustard
- 1 rosemary sprig
- 3 sage leaves
- Salt and pepper to taste
Instructions
- In a large skillet over medium-high heat. Cook pork chops until browned, about 3 – 4 minutes per side.
- While pork chops are cooking, whisk together apple butter, water, mustard and 1/4 teaspoon salt (optional) in a small bowl.
- Remove chops from pan and transfer to a plate. Tent with foil to keep warm.
- Add onions, apples, rosemary and sage with a pinch of salt to pan. Sauté until onions have become translucent, stirring occasionally and scraping brown bits from pan, about 5 minutes.
- Add apple butter mixture to pan and stir to coat apples and onions.
- Return chops to pan and continue cooking until sauce is heated through.
Found this right after I had put my stuffed pork chop in the oven.. it sounded so yummy, I couldn’t resist. I made the sauce with my maple apple butter and homemade whole seed mustard, threw it in the microwave so I could use it, found the chop needed more time, and voila! Spooned the sauce on the stuffed chop, baked at 375 for another 10 minutes so it gets to proper temp and enjoyed it thoroughly! Thank you ever so much. My daughter is putting it in her fall menu rotation. She’s also severely allergic to milk, so is enjoying your recipes!