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Simplifying dinner tonight with these Apple Butter and Sage Pork Chops. This easy recipe is all things fall. Pan seared pork chops with apple butter, sage, a splash of balsamic, and a little browned butter…for good measure. It doesn’t get simpler, cozier, or more delicious than this apple butter pork chop recipe. Great any night of the week with a side of creamy polenta and a colorful salad.

overhead, close up photo of Apple Butter and Sage Pork Chops in skillet with spoon and apples

Did you grow up eating pork chops? I did not, and for the longest time cooking with pork chops has never excited me. But within the last two years or so I’ve really grown to like them. I don’t make them often, maybe once every few months, but when I do make them, I always ask myself why I don’t cook with pork chops more.

Sometimes I get so stuck in my chicken dinner routine that I forget to incorporate other forms of protein. Anyone else do the same? Today it’s time to break out of the chicken rut and embrace a dish that’s just a little different (at least for me).

raw pork chops with sage

A few years ago when I was testing recipes for the HBH cookbook, I started to play around with pork chops. In the end I developed one of my favorite recipes in the book, the balsamic fig roasted pork chops. It’s sweet, savory, and a great way to incorporate figs into dinner. It’s also so easy.

This recipe today is inspired by the pork chops in the cookbook. Fig season is so short, and I always have the hardest time finding fresh figs up here in the mountains. So I wanted to create an autumn inspired pork chop recipe for when I can’t find fresh figs at the store.

Enter these apple butter and sage pork chops. Very different from the recipe in the cookbook, but just has the best flavor.

Side Note: It’s been so chaotic lately that I’m just now realizing that we passed the cookbook’s one year anniversary this month! It’s so crazy that the book has been out for an entire year now. What’s even crazier? To this very day I am still getting messages, photos, and comments through email, the blog, and Instagram about the cookbook. It’s the BEST thing in the world, and I just have to say THANK YOU to you guys. I love seeing all the recipes you have made. It’s fills me with so much happiness knowing that you guys are still, even a year later, enjoying the HBH cookbook. Thank you. THANK YOU!

apples in skillet with sage

Just like chicken, pork chops are incredibly quick cooking. This recipe takes thirty minutes tops and uses under ten ingredients, Honestly, I didn’t know I could create a recipe with an ingredient list so short. But hey, I did, and hey, I kind of love it.

Here is how this works.

Start with a heavy cast iron skillet (this is my current favorite Staub skillet) and get it screaming hot. Pan sear the pork chops to give them a nice crust, then lower the heat to slowly cook them though. Once they are cooked, remove the chops from the skillet and rub them with a thin layer of apple butter.

Yes, I am apple butter obsessed right now. Really hoping you guys do not mind. In my defense, it’s truly just the most addicting spread that can be used in both sweet and savory recipes. Hands down my favorite ingredient right now.

To the same skillet used to sear the pork chops, add some butter, and cook the garlic, sage and apples for a few minutes to give them a head start on cooking before heading to the oven for a delicious sauce. Place pork chops back in the skillet and drizzle with a little balsamic vinegar for a nice tang. Then transfer everything to the oven, and broil until the apples have a nice char on the edges.

And done.

Personally, I really love serving these pork chops alongside some creamy polenta (with cheddar cheese swirled throughout). But wild rice and mashed potatoes would be equally great options.

And then a nice salad to round out the meal.

Autumn dinner perfection, right?

overhead photo of Apple Butter and Sage Pork Chops in skillet with apples and spoon

If you make these apple butter and sage pork chops, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Apple Butter and Sage Pork Chops

Author: Tieghan Gerard
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3
Calories Per Serving: 405 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Preheat the broiler to high.
    2. Heat a large skillet over medium high heat. Season the pork chops all over with kosher salt and pepper. Add the olive oil to the skillet, when the oil shimmers, add the pork and sear on both sides for 2-3 minutes. Reduce the heat to medium and continue cooking for about 5 minutes, or until the pork chops are cooked through.
    3. Remove the pork from the pan to a plate. Spread each pork chop with a layer of apple butter. 
    4. To the skillet, add the butter, garlic, apples, and sage. Cook 1-2 minutes then remove from the heat. Slide the pork back into the the skillet. Drizzle the balsamic vinegar over the pork. Transfer the skillet to the oven and broil for 2-3 minutes or until the apples are lightly charred. 
    4. Remove from the oven and top with fresh thyme. Spoon the butter over the pork chops. Serve and enjoy!
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horizontal photo of Apple Butter and Sage Pork Chops in skillet
This post was originally published on September 25, 2018
4.46 from 286 votes (213 ratings without comment)

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Comments

  1. 5 stars
    Oh my gosh this was so, so good. I had a majority of the ingredients so decided to make this recipe the day you posted it. This was so easy, and the pork was perfectly tender. I made two pork chops (assuming I would have one the next day) and I ate both pork chops in one sitting. I then made this again a day later lol. May or may not have ate both pork chops again. Thanks so much! Going to try the pork chops in your cook book next.

    Reply

  3. 5 stars
    Made this tonight. I skipped the cook pork 5 min at med. they don’t need it. They finish in the oven at the end and continue cooking off the pan when done. Delicious.

    Reply

  6. This looks great! I often get in a chicken rut, but it just goes with everything and is so versitile. My husband has been hinting that beef also exists…
    Congratulations on the onr year anniversary of the cook book! My husband got it for me last Christmas and I want to try and make every single recepie. Your food is always my go to whenever we have company because I know it’s going to be great. Your quinoa rissoto lasagna has been a hit many times 🙂

    Reply

    1. The chicken rut is an easy one to get in! It seasons well and goes with anything. Love the subtle hints LOL.
      Its so nice to hear my recipes are your go to (: Thanks so much Joanna. Hopefully the next book will be just as good!

      Reply

  7. This looks AMAZING can’t wait to try it! And I feel you, I often get stuck in a routine too but with tuna! Tuna sushi bowls, tuna tostadas and seared tuna! It’s nice to be reminded that other proteins can be simple to cook too!

    Reply

    1. HI! I recommend purchasing apple butter at the store, you can find it at most grocery stores, whole foods, and trader joes. If for some reason you cant find apple butter, use apple sauce, but add 1/2 teaspoon of pumpkin pie spice to it. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

      Reply

  10. 4 stars
    I’d be careful not to overcook the chops. 3-4 minutes sear, 8-10 minutes low heat but then back under the broiler for 4-5 minutes – that’s 15 to 19 minutes total. New guidelines for pork are cook to 145 degrees – don’t go by time, go with an instant read thermometer. An over cooked pork chop is a ruined pork chop. Also, start with chops at room temp.

    Reply

  11. I love what you do Tieghan, you create beautifully delicious recipes, enticing photography of your dishes, and your stories are well written, thank you for all that and more. I’ve shared iyour blog with friends and family over and over. And each recipe I’ve made is soooo goood. Your barn is exactly where I’d love to be, everyday, you’ve created a cozy and inspiring home. Keep doing what you do best! Thanks, Patti

    Reply

    1. If you follow the directions, the pork should be perfectly tender! Just give it a nice sear and then slowly finish cooking. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

      Reply