Tender Apple Butter Pork Chops

Ingredients

• 4 pieces boneless pork chops (about 1-inch thick) (Choose center-cut for even cooking.)
• Salt and freshly ground black pepper (To taste.)
• 1 tablespoon olive oil (For searing; avocado oil works too.)
• 2 tablespoons unsalted butter (Adds silkiness to the sauce.)
• 1 small yellow onion, thinly sliced (Sweetens the pan juices.)
• 2 cloves garlic, minced (Fresh garlic gives depth.)
• 3/4 cup apple butter (The star; use homemade or high-quality store-bought.)
• 1/4 cup low-sodium chicken broth (Helps loosen the sauce; vegetable broth is an okay swap.)
• 1 tablespoon Dijon mustard (Balances sweetness; use whole-grain for texture.)
• 1 teaspoon apple cider vinegar (Brightens flavors; lemon juice can work in a pinch.)
• 1/2 teaspoon smoked paprika (Optional, adds warmth.)
• Fresh thyme leaves or chopped parsley for finishing (Herbs add freshness.)

Instructions

1. 1

   --- Preparation ---

2. 2

   Pat the pork chops dry and season both sides generously with salt and pepper. Let them sit at room temperature for 5 minutes while you prep.

3. 3

   Heat a large skillet over medium-high heat and add the olive oil. When shimmering, add the pork chops and sear 3–4 minutes per side until golden brown and almost cooked through. Remove to a plate and tent loosely with foil.

4. 4

   --- Cooking ---

5. 5

   Reduce heat to medium and melt the butter in the same skillet. Add the onion and cook, stirring occasionally, until soft and translucent, about 4 minutes.

6. 6

   Add the garlic and cook 30 seconds until fragrant.

7. 7

   Stir in the apple butter, chicken broth, Dijon mustard, apple cider vinegar, and smoked paprika. Scrape up any browned bits from the bottom of the pan and let the sauce simmer for 2–3 minutes until it thickens slightly.

8. 8

   Return the pork chops to the skillet and spoon the sauce over them. Simmer for another 3–4 minutes, or until the pork reaches an internal temperature of 145°F (63°C).

9. 9

   Remove from heat and let the pork chops rest for 3 minutes before finishing with fresh thyme or parsley and an extra spoonful of sauce.

10. 10

    Plate and enjoy the pork chops, drizzling remaining sauce over each chop.