This recipe for Juicy Apple Butter Pork Chops has been one of my go-to weeknight dinners ever since I first paired apple butter with pork on a crisp autumn evening. I discovered the combination when I had leftover apple butter in the fridge and a pack of boneless chops on hand. The first time I made it, the house filled with warming aromas of caramelized onions and soft apples, and the family fought over who would get the last chop. What makes this dish special is the contrast between the savory sear on the pork and the glossy, slightly sweet sauce that clings to each bite.

I love that it feels seasonal without being fussy. The texture balance is everything: a well-seared exterior, a tender interior resting at a safe 145 degrees Fahrenheit, and a silky sauce studded with softened apple slices and translucent onions. The whole grain mustard adds just enough tang and texture to keep the sweetness of the apple butter from overpowering the savory notes. It is a simple preparation that yields restaurant-worthy results and has become a family favorite for cozy dinners and casual guests alike.

Ingredients

• Pork chops: Use 4 boneless pork chops, about 6 ounces each and about 1 inch thick. Look for chops that are uniform in thickness so they cook evenly. If you prefer bone-in, choose center-cut chops but increase cooking time slightly.
• Onion: 1 large onion, very thinly sliced. A yellow or sweet onion caramelizes nicely and adds a gentle sweetness that pairs with the apple butter.
• Apple: 1 medium Honeycrisp apple, thinly sliced. Honeycrisp holds texture well and provides a bright, juicy note; Gala or Fuji are good alternatives.
• Apple butter: 1/2 cup. Choose a high-quality jarred apple butter with simple ingredients for a deep cooked-apple flavor.
• Whole grain mustard: 2 tablespoons. Adds texture and tang; Dijon can be used for a smoother finish but the seeds bring character.
• Liquid: 1/2 cup water. This helps loosen the apple butter into a sauce; you can substitute low-sodium chicken broth for a richer layer.
• Aromatics: 1 fresh rosemary sprig and 3 fresh sage leaves (both optional). If using, add them while sautéing apples and onions to infuse herbal brightness.
• Seasoning and fat: Salt and black pepper to taste, plus a drizzle of olive oil (about 1 tablespoon) for searing.

Instructions

Step 1: Season and Brown the Pork Chops Pat the 4 pork chops dry with paper towels. Liberally season both sides with salt and freshly ground black pepper. Heat a large skillet over medium-high heat until hot but not smoking. Add about 1 tablespoon olive oil if your pan needs it. Add the chops and sear undisturbed for 3 to 4 minutes per side, aiming for a deep golden crust and an internal temperature of 145 degrees Fahrenheit. Use tongs to flip once. Once done, transfer the chops to a plate and tent loosely with foil to rest; resting preserves juices and ensures a moist interior. Step 2: Sauté the Apples, Onions, and Herbs Reduce the heat to medium and return the skillet to the stove. Add the thinly sliced large onion and the thin slices of 1 medium Honeycrisp apple to the same pan, scraping up any browned bits left from searing the chops. Add the rosemary sprig and sage leaves if using. Sauté, stirring frequently, until the onions are translucent and beginning to caramelize and the apples soften but still hold shape, about 5 to 7 minutes. Watch closely to prevent burning and adjust heat as needed. Step 3: Make the Apple Butter Sauce Add 1/2 cup apple butter, 2 tablespoons whole grain mustard, and 1/2 cup water to the skillet. Stir thoroughly to combine and loosen the mixture into a glossy sauce, scraping any fond from the bottom of the pan. Taste and adjust seasoning with salt and pepper. If you used rosemary, remove the sprig before serving. Step 4: Finish and Serve Return the rested pork chops to the skillet, nestling them into the sauce and spooning sauce over the top. Simmer gently for about 4 to 5 minutes until the pork is heated through and the sauce has thickened slightly. For a richer finish, simmer an extra minute or two to reduce further, but keep an eye so the apples do not break down entirely. Serve chops topped with the apples and onions and a spoonful of sauce.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. If you plan to freeze, remove the pork from the sauce and freeze the sauce separately in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator and gently reheat before adding freshly cooked pork or reheating sliced chops in a low oven at 300 degrees Fahrenheit to prevent drying out. For short-term reheating, warm gently on the stovetop over low heat, stirring so the apple slices soften evenly and the sauce regains its gloss. Do not reheat repeatedly.

Ingredient Substitutions

If you do not have apple butter, substitute 1/2 cup of unsweetened applesauce blended with 2 tablespoons brown sugar and a pinch of cinnamon for depth. Swap whole grain mustard with Dijon for a smoother profile or coarse-ground brown mustard for similar texture. Pears make a lovely substitute for apples in late winter. For a lower-sugar version, choose a reduced-sugar apple butter or reduce the amount to 1/3 cup and add a splash of apple cider vinegar to balance sweetness.

Serving Suggestions

Serve the pork chops over creamy mashed potatoes, buttery polenta, or a bed of herbed quinoa to soak up the sauce. Add a crisp green salad with a vinegar-forward dressing to cut through the richness. Garnish with fresh sage or a few mustard seeds for texture. For a holiday table, pair with roasted root vegetables and a simple apple-fennel slaw to echo the apple notes.

Seasonal Adaptations

In autumn, use Honeycrisp or Cortland apples and add a pinch of ground cinnamon for warmth. In winter, try firm pears and finish with a splash of apple cider or Madeira wine for depth. Spring and summer versions work well with reduced apple butter and added lemon zest for brightness. For a smoky summer variation, finish chops on a hot grill and toss the sauce briefly over the hot meat.

Meal Prep Tips

Make the apple-onion sauce up to 2 days ahead and refrigerate. When ready to eat, reheat the sauce gently, sear chops quickly in a hot skillet, then finish in the sauce for 3 to 5 minutes. Portion into individual containers with a starch like mashed potatoes for grab-and-go meals. Use shallow, well-sealed containers to cool the sauce quickly before refrigerating to maintain safety and quality.

This dish invites improvisation and sharing. Whether you are feeding a family on a weeknight or entertaining friends, the balance of savory pork and sweet apple butter delivers comfort and sophistication in one skillet. I hope this becomes one of your staple dishes as it has for mine.