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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. Looks amazing and delicious. I am thinking about making these pork chops for fall fun dinner party for six. Can I brown all in cast iron and then transfer to heavy baking pan together in oven to finish? Any tips on covering up in oven?

    Thank you, K

    Reply

    1. Hey Kathy,
      That would be totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

    1. Hey Laura,
      I would cook for 3-4 minutes less depending on the size of your pork chops. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

    1. Hey Rachel,
      I would cook for 3-4 minutes less but just keep an eye on them depending on the size of your pork chops. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  4. 5 stars
    I made these tonight and they turned out great! The crispy sage and charged sage leaves were perfect with the pork and tasted like fall. The cooking times were longer than the recipe said but not a problem. Thanks!

    Reply

  6. 5 stars
    THIS was awesome! Absolutely fantastic! I have prepared so many great recipes the last few months but this was probably the best. We served with mashed cauliflower from another HBH recipe. Perfect combo. Followed the recipe to a T except for baking the apples to soften them a little before adding the, to the skillet. This is a definite repeat!

    Reply

  7. 5 stars
    Oh My Gosh!!! This dish us just so perfect. Savory with just a hint of sweetness, a touch of herbiness, garlic and yummy butter. I was looking for something different to do with my pork chops. Luckily I had everything on hand, even that poor forgot jar of apple butter left over from Thanksgiving, and fresh sage from my garden. I literally forgot to saute the apples, I was distracted smashing the potatoes, but it didn’t matter it was absolutely devine. I served with chive pesto smashed potatoes and bacon cheddar jalapeño cornbread.

    Reply

  8. Going to make this week! Can’t Wait!
    I do have a question though. I do not want overcook the porkchop since the cast iron skillet does get really hot. Do you think if I sear it on both sides then finish it in the oven at the end, that it would be cooked at medium?
    Thanks!

    Reply

    1. Hi Nikki! Yes, I think that works really well and you should get a medium cooked pork chop. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  9. 5 stars
    Made for myself this morning for breakfast. Nice mix between savory and sweet…and the aroma! This should hold me over till dinnertime!

    Reply

  12. 5 stars
    Amazing combination of flavors and textures. And it was so easy to make. The pork was so juicy and plump that they weren’t even dried out when heated up for leftovers. Great recipe!

    Reply

  13. This is SO easy and SO delicious! I make it with the sage mashed potatoes from the coq au vin recipe and it is always a hit!

    Reply

  14. 5 stars
    I’ve been a huge fan of this blog/book for years. I’ve made countless of HBH recipes and they are always a hit! But this… wow. I’m not a huge fan of pork chops but my husband is so I wanted to make something special for him. These were the best thing I’ve made in a while. I served them over the mashed cauliflower (which I add an entire bulb of roasted garlic to) and everything was spectacular. Bravo to you and your amazing ideas, Tieghan!

    Reply

    1. WOW that is so amazing to hear Rose!! I am so happy to hear that you have been supporting me and my recipes for so long and you have continued to enjoy them! Thank you so much! xTieghan

      Reply

  15. 5 stars
    This is INCREDIBLE! and a lot more simple than I thought it would be. I’m 19 and very much an amateur cook so I was worried I would mess it up lol. But it actually turned out amazing! I’m so excited to try some more of your recipes.

    Reply