Apple Butter Glazed Pork Chops
This recipe is the perfect balance of savory and sweet. The deep, spiced notes of the apple butter pair beautifully with the saltiness of the pork, while a touch of vinegar and mustard cuts through the richness to keep things bright.
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 2–4
Ingredients
The Pork:
4 bone-in pork chops (about 1-inch thick)
1 tbsp olive oil or butter
Salt and black pepper to taste
1/2 tsp garlic powder
1/2 tsp smoked paprika (optional, for a hint of wood-fire flavor)
The Apple Butter Glaze:
1/2 cup apple butter (smooth, spiced variety)
2 tbsp apple cider vinegar (adds necessary acidity)
1 tbsp Dijon mustard
1 tbsp honey or maple syrup (if you want it extra tacky/sweet)
1 tsp fresh rosemary or sage, finely chopped
A pinch of red pepper flakes (optional, for a tiny kick)
Instructions
Prep the Pork: Pat the pork chops dry with paper towels. This is crucial for a good sear. Season both sides generously with salt, pepper, garlic powder, and smoked paprika.
Make the Glaze: In a small bowl, whisk together the apple butter, vinegar, Dijon mustard, honey, and herbs. Set aside.
Sear: Heat the oil/butter in a large skillet (cast iron is best) over medium-high heat. Once the pan is shimmering, add the chops. Sear for 3–5 minutes per side until they develop a deep golden-brown crust.
Glaze: Lower the heat to medium. Pour the glaze mixture over the chops. Use a spoon to baste the pork, coating every inch.
Finish: Let the sauce simmer and bubble for another 2–3 minutes. As the sauce reduces, it will become thick and glossy, sticking to the meat.
Rest: Remove the chops from the pan when the internal temperature reaches 145°F. Let them rest on a plate for 5 minutes before serving to keep the juices inside.
Pro-Tips for Success
Don’t Overcook: Pork can turn tough quickly. Using a meat thermometer to hit exactly 145°F ensures it stays juicy and slightly blush in the middle.
Deglaze: If the pan looks a bit dry when you add the glaze, splash in a tablespoon of water or apple juice to loosen up those flavorful browned bits (fond) at the bottom.
Side Dishes: This goes exceptionally well with roasted Brussels sprouts, mashed sweet potatoes, or a simple arugula salad.
To balance the sweet and spiced notes of the apple butter, you want a side dish that offers a bit of earthiness, salt, and crunch.
These Balsamic Roasted Brussels Sprouts with Toasted Pecans are the perfect partner. The slight bitterness of the sprouts cuts through the richness of the pork, while the balsamic vinegar mirrors the acidity in your glaze.
Balsamic Roasted Brussels Sprouts
Prep time: 10 minutes
Cook time: 20–25 minutes
Servings: 4
Ingredients
1 lb Brussels sprouts, trimmed and halved
2 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp balsamic glaze (or balsamic vinegar reduced)
1/3 cup pecans, roughly chopped
Optional: 2 slices of cooked, crumbled bacon for extra saltiness
Instructions
High Heat is Key: Preheat your oven to 400°F (200°C). Place a large rimmed baking sheet inside while it heats up—this helps get a better sear on the sprouts the moment they hit the pan.
Toss: In a large bowl, toss the halved sprouts with olive oil, salt, and pepper until evenly coated.
Roast: Carefully pull the hot tray out of the oven and spread the sprouts in a single layer, flat-side down. This ensures maximum caramelization. Roast for 15–20 minutes.
Add Crunch: Remove the tray, sprinkle the chopped pecans over the sprouts, and toss them quickly. Return to the oven for another 5 minutes until the sprouts are tender and the pecans are fragrant.
The Finish: Drizzle the balsamic glaze over the hot sprouts right before serving. If you’re using bacon, sprinkle the crumbles on now.
Why this works with Apple Butter Pork
Texture: The crispy outer leaves of the sprouts provide a crunch that the soft pork chops lack.
Flavor Profile: Apple butter can sometimes feel “heavy.” The charred, earthy flavor of a roasted brassica (like sprouts or broccoli) grounds the dish.
Efficiency: You can prep these while the pork is resting, or roast them while you’re searing the chops on the stove top.
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