Let Me Tell You About These Pork Chops
Okay, so if you ever come over to my place in October (or, honestly, any month when I'm craving a bit of apple-y comfort), there's a not-so-small chance I'll offer you these Juicy Apple Butter Pork Chops. The first time I whipped this up, it was definitely part happy accident—ran out of BBQ sauce, grabbed that jar of apple butter from the fridge (you know, the one staring back at you for weeks), and well, here we are. If I had a dollar for every time someone licked their plate clean with this recipe... I'd probably just spend it all on more pork chops, not gonna lie.
I do have to warn you, though—my cousin once claimed it was 'almost too juicy.' Not sure that's a thing, but apparently for some folks it is. Anyway—on to the good stuff!
Why I Think You'll Love This (Or At Least Not Regret Trying It)
- I make this when the weather can't decide if it's fall or spring (thanks, Ohio), because it feels cozy either way.
- My family goes a bit bonkers for this because it's both sweet and savory (and, in a tiny protest, my brother always serves it on top of white rice, even if I tell him mashed potatoes are better. Siblings, eh?).
- I used to struggle with pork chops coming out dry—this totally solved it. So if you’re haunted by dry pork chop memories, this is the fix.
- On days I can't find apple butter, I just stir some applesauce with a dollop of honey and a dash of cinnamon. Pretty tasty hack!
Here's What You'll Need (Probably Stuff You Actually Have)
- 4 thick-cut pork chops (bone-in is juicier, but boneless works fine—I sometimes use whatever's on sale)
- ¾ cup apple butter (homemade is fancy, but store-bought is 100% acceptable—my grandma always swore by Musselman's, but honestly, I just grab what's cheapest)
- 2 tablespoons apple cider vinegar (white wine vinegar will do in a pinch, but don’t use balsamic—learned that the weird way!)
- 1 tablespoon Dijon mustard (sometimes I use plain yellow when I can’t find Dijon in the fridge chaos—no one has complained yet)
- 2 teaspoons fresh thyme (or a hefty pinch of dried—I eyeball it. Rosemary is great, but not everyone loves it.)
- 1-2 apples, sliced (crisp ones like Granny Smith or Honeycrisp; in desperation, I used Red Delicious and...eh, not my fave)
- 1 onion, thinly sliced (any kind, but avoid red onions, unless you like the world’s pinkest pork chops)
- A splash of olive oil
- Salt and black pepper—a generous amount
Alright, Let's Cook (With a Little Winging-It Spirit)
- Preheat your oven to 375°F (mine runs hot, so I err on lower—no shame in 350°F if your oven's a little wild).
- Heat a big skillet (I use my old trusty cast iron, but any ovenproof pan works—sometimes I'll just use a lined roasting tray if I'm feeling lazy. Seriously.) with a glug of olive oil, medium-high heat.
- Pat the pork chops dry and season generously with salt and pepper. Don’t be shy. This is where all the magic starts.
- Sear the pork chops for about 2–3 minutes per side until they’re golden and a bit crusty. If it smells a little smoky, you’re going in the right direction. Remove them and set aside (pro tip: this is when I sneak a tiny taste of the crispy fat—quality control, right?).
- Turn the heat down just a notch, then toss the onions and apple slices into that same pan. Let them sweat for about 3–4 minutes, gently scraping the bits off the bottom. Don’t worry if it looks a bit weird at this stage—it always does.
- Whisk together your apple butter, vinegar, and mustard in a bowl till it’s fairly smooth. Or use a fork. I’ve even just shook it all in a jar because, why not.
- Pour the apple butter mix over the apples and onions. Stir it a few times—you want everyone coated. Nestle those pork chops back in, making sure they’re tucked into the goodness.
- Sprinkle over the thyme. Or rosemary. Or both, but not too much. Into the oven for 15–20 minutes, or until the pork is just cooked through (internal temp should hit 145°F; honestly, I use the poke test unless it’s a fancy occasion).
- Let it rest for 5 minutes before serving. And don’t skimp on spooning the saucy bits over the top. That’s basically the best part.
Things I Wish I'd Known the First Time
- Don’t skip the resting step. One time I rushed and, not to be dramatic, but the juices ended up everywhere but on my plate.
- Apple slices get very soft—if you like ’em with more bite, add them half-way through baking.
- You can totally prep the sauce a day ahead. Actually, I think it tastes better the next day, but it never lasts long enough.
- This Serious Eats guide to pork chops made me less nervous about overcooking—worth a read!
My Experiments: What Worked, What... Didn’t
- Once tried subbing honey for apple butter (because I was out), and the flavor was fine, but the sauce was missing that punch. Applesauce + a bit of brown sugar is a better swap.
- Tried grilling instead of baking. Good sear! But, uh, the sauce kept dripping down, so not my smartest move.
- Added a splash of bourbon. No one noticed. Maybe don’t waste the bourbon, unless you’re already drinking it.
About the Equipment (And Making Do Without Fancy Stuff)
- Cast iron pans work wonders for this, but regular oven-safe pans or even a roasting dish are fine.
- If your pan isn’t oven-safe, just transfer everything to a casserole dish before baking. Annoying, but it works—did this at my aunt’s house once and she still raves about it.
If You Have Leftovers (Ha!)
Store any leftovers in an airtight container. They’ll keep in the fridge for up to 3 days, supposedly. Though honestly, in my house it never lasts more than a day! You can even freeze for up to a month, but the apples get a bit mushy.
How I Love to Serve It (And a Tangent About Cornbread)
I always serve these pork chops over a giant mound of creamy mashed potatoes. Sometimes, if I feel like being a bit Southern (my dad’s side), I'll whip up some cornbread, too—because scooping up the appley sauce with cornbread is downright heavenly. My sister even plonks the whole lot onto a sandwich bun. Each to their own, I guess.
Lessons Learned the Hard Way (So You Don’t Have To Repeat Me)
- I tried rushing the pan-searing step once—regretted it because the flavor wasn’t half as big. Give it that good brown crust, you won’t be sorry.
- Don’t pour cold sauce on hot pork. It makes the meat tense up (that’s not a technical term, but you know what I mean).
FAQ: Stuff People Have Actually Asked Me
- Can I use chicken instead? Oh, sure! Just use thighs, cook a smidge less—texture will be totally different, but it’s tasty.
- What’s a good side? Besides potato, I sometimes do garlicky green beans or roasted brussels sprouts. My niece once demanded mac and cheese. Whatever works!
- Is it really okay to use store-bought apple butter? Absolutely. No judgment. I do it 9 times out of 10 (homemade is just the bonus round).
- Can I make it in a slow cooker? Yes, chuck everything in, low for 6 hours-ish. Chops don’t get crispy, but it works—check out Crockpot Ladies’ method for more ideas.
- I’m not a thyme fan—skip it? Skip it! Or use parsley, or nothing. It’ll still be good.
Alright, that’s my not-so-secret recipe for Juicy Apple Butter Pork Chops. Make it your own, adjust as you go, and don’t be surprised if you hear, "Hey, is there more sauce?" halfway through dinner.
Ingredients
- 4 boneless pork chops
- ⅓ cup apple butter
- 1 tablespoon Dijon mustard
- 1 apple, thinly sliced
- 1 small onion, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
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1Preheat oven to 375°F (190°C). Season both sides of the pork chops with salt, black pepper, and dried thyme.
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2Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side until golden brown. Remove pork chops and set aside.
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3Add sliced onions and apples to the skillet and cook for 3-4 minutes until slightly softened.
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4In a small bowl, mix apple butter and Dijon mustard. Spread the mixture over both sides of the seared pork chops.
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5Return pork chops to the skillet on top of the onion and apple mixture. Transfer the skillet to the oven and bake for 15-18 minutes, or until the pork chops are cooked through.
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6Remove from oven and let rest for 5 minutes before serving. Spoon apples and onions over pork chops and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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