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.