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Apple Butter Pork Chops are the perfect one-pan recipe for fall and winter. I can’t get over how these skillet pork chops turn out so juicy and flavorful when cooked in something as simple as apple butter. And as a bonus, I love that there’s only one skillet to clean!
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“Made this tonight. It was delicious! So flavorful, easy to make, minimal ingredients.” -Lori
Easy Apple Butter Pork Chops Recipe
I find nothing goes together quite like pork chops and apples, don’t you think? There’s just something about the sweetness of the apples mixed with the savory pork that I find irresistibly good.
A lot of people eat pork chops with applesauce, but I’ve taken it up a notch and cooked the pork chops in apple butter, and added a side of apple slices. Now that I’ve prepared pork chops this way, I find it is the ultimate way to eat them. Many thanks to Gimme Some Oven for the inspiration to create this recipe.
Apple Butter Pork Chops Recipe
Ingredients
- 1 lb. boneless center-cut pork chop filets (about 2 filets)
- kosher salt and freshly ground black pepper
- 3 tbsp unsalted butter divided
- 2 apples cored and sliced (no need to peel), I like Granny Smith, but Gala, Fuji, Braeburn, Honey Crisp, or Jonagold all work
- 7½ oz. apple butter (½ jar) – use more if desired, applesauce also works
- 2 tbsp brown sugar
- 1 tsp ancho chili powder or chili powder
- ⅓ cup heavy cream room temperature
Instructions
- Season both sides of each pork chop with salt and pepper.1 lb. boneless center-cut pork chop filets, kosher salt and freshly ground black pepper
- Melt 2 tbsp butter over medium-high heat in a large skillet. Add the pork chops and cook each side for 3 minutes. Place pork chops on a plate and allow them to rest while you cook the apples.3 tbsp unsalted butter
- Using the same skillet, melt the remaining 1 tbsp of butter. Add the apple slices and allow to cook until soft, about 5 minutes. Pour in the apple butter (you can use a bit more if you want, but it does get pretty sweet), brown sugar, and chili powder. Stir to combine. Add in the cream and continue to stir. Bring to a light boil.7½ oz. apple butter, 2 apples, 2 tbsp brown sugar, 1 tsp ancho chili powder, ⅓ cup heavy cream
- Add the pork chops, pushing aside the apples to make sure the bottoms of each pork chop are touching the skillet. Spoon a tbsp of apple butter onto each side of each pork chop as you cook.
- Cook each pork chop for about 4 more minutes on each side. Cook until pork is cooked through to your liking. Properly cooked pork chops should be 145°F internally.
- Serve hot with the apple mixture spooned over the pork.
Becky’s Tips
- For a dairy-free option, use vegan butter and coconut cream in place of the heavy cream.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Apple Butter Pork Chops Step by Step
Season the pork: Sprinkle both of the center-cut pork chops with salt and pepper.
Sear the pork: In a large skillet, melt 2 tbsp of the unsalted butter over medium-high heat. Add the pork chops and cook on each side for about 3 minutes. Place the seared porkchops on a plate and allow them to rest while you cook the apples.
Make the sauce: Using the same skillet in which you cooked the pork, melt the remaining 1 tbsp of unsalted butter. Add 2 cored and sliced apples, cook until soft and tender, which should be about 5 minutes. Pour in 7½ oz. (½ jar) of apple butter, you can add a touch more if you want, but it does get pretty sweet, 2 tbsp of brown sugar, and 1 tsp of ancho chili powder, stirring to combine. Pour in ⅓ cup of room-temperature heavy cream and continue to stir, bringing the mixture to a light boil.
Simmer the pork: Return the pork chops to the pan, pushing aside the apples to ensure each pork chop is touching the skillet. Spoon a tbsp of apple butter onto both sides of the pork chops as they cook. Cook for about 4 more minutes on each side until browned and cooked through to your liking. Note, cooked pork chops should be 145°F internally.
Serve: Serve the pork chops hot with the apple mixture spooned over.
How to Store
Store leftover apple butter pork chops in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-12 minutes, flipping halfway, or until warmed through.
Freeze apple butter pork chops in an airtight container for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
These pork chops are great served with rice, egg noodles, or my favorite easy mashed potatoes. The sauce is so rich and flavorful, so a simple side is best! For a little more savory flavor, I like to add green beans with bacon or lemon Parmesan roasted broccoli.
Great tasting meal!!! The pork chops in the apple butter sauce are Amazing! Thank you for sharing with us!
Soooo good!! That sauce is amazing! Loved it
I’ve made this twice now and absolutely love it! Will be adding into our meal rotation. I do add in some other spices when cooking the pork just to help cut the sweetness of the apples.
Is there a substitute for the heavy cream?
You could try it with half-and-half or coconut cream!
This recipe is fantastic! Everyone in my family enjoyed it. It is definitely something that I will make again!
What can I use instead of apple butter we don’t get it in australia
You can use applesauce!
Fantastic exactly as the recipe states!
Thanks for stopping by, Jodi!
Made this tonight. My 98 year old father loved it. Will definitely be making this again! Thank you for such a great recipe.
That’s great, thanks for sharing!
We’re having our last little cold snap and I’ve been wanting to try this but have a couple of questions. I’m going to make 4 chops in my large skillet. How thick are your chops? And what would be some good sides to go with this? I saw a mention of rice and thought that sounded good…what have you and others tried? Thanks for what looks like a great recipe!
Rice, veggies, potatoes!
Wow! This was hands down the best recipe I’ve come across on Pinterest. Everyone loved it and will now be a regular dish on our menu.
Thanks for sharing, Liz!