Pan-Fried Pork Chops With Apple Butter Onion Topping

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Quick Ingredients

• 4 pork chops, 1-inch thick (about 2 to 2 1/2 lb total)
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 1 medium yellow onion, thinly sliced
• 2 tbsp unsalted butter, divided
• 1/2 cup apple butter
• 3 tbsp apple cider (or chicken broth)
• 1 tbsp apple cider vinegar
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1/8 tsp ground cinnamon

Do This

• 1. Pat chops dry; season with salt, pepper, garlic powder, and smoked paprika.
• 2. Heat a large skillet over medium-high; add olive oil.
• 3. Sear chops 4–5 minutes per side (target 145°F internal); rest 5 minutes.
• 4. In the same skillet, melt 1 tbsp butter; cook onions 6–8 minutes until soft and golden.
• 5. Add apple cider; scrape up browned bits. Stir in apple butter, vinegar, thyme, cinnamon, and remaining 1 tbsp butter.
• 6. Warm topping 1–2 minutes until glossy and spoonable.
• 7. Spoon warm apple-butter onion topping over pork chops and serve.

---

Why You’ll Love This Recipe

• Classic sweet-savory comfort: juicy pork with warm apple butter and buttery onions.
• One skillet does it all, so cleanup is simple.
• Fast enough for weeknights but special enough for guests.
• The topping doubles as a quick pan sauce using the browned bits for big flavor.

Grocery List

• Produce: 1 medium yellow onion, fresh thyme (optional)
• Dairy: unsalted butter
• Meat: 4 pork chops (1-inch thick)
• Pantry: apple butter, olive oil, kosher salt, black pepper, garlic powder, smoked paprika, apple cider vinegar, ground cinnamon, apple cider (or chicken broth)

Full Ingredients

Pork Chops

• 4 pork chops, 1-inch thick (bone-in or boneless; about 8–10 oz each, 2 to 2 1/2 lb total)
• 2 tbsp olive oil

Seasoning

• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika

Warm Apple Butter and Onion Topping

• 1 medium yellow onion, thinly sliced (about 2 cups)
• 2 tbsp unsalted butter, divided
• 3 tbsp apple cider (or chicken broth)
• 1/2 cup apple butter
• 1 tbsp apple cider vinegar
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/8 tsp ground cinnamon
• Pinch of kosher salt (optional, to taste)
• Pinch of black pepper (optional, to taste)

Optional for Serving

• Mashed potatoes, buttered egg noodles, or roasted sweet potatoes
• Simple green vegetable (green beans, Brussels sprouts, or sautéed kale)

Step-by-Step Instructions

Step 1: Prep and season the pork chops

Pat the pork chops very dry with paper towels (this helps them sear instead of steam). In a small bowl, mix the kosher salt, black pepper, garlic powder, and smoked paprika. Season both sides of each chop evenly, pressing the spices onto the surface.

Step 2: Preheat the skillet

Place a large heavy skillet (cast iron is ideal) over medium-high heat for 2 minutes. Add the olive oil and heat until it shimmers, about 30–45 seconds.

Step 3: Pan-fry and sear the pork chops

Lay the chops in the skillet in a single layer. Sear without moving them for 4–5 minutes on the first side, until deeply browned. Flip and cook the second side for 3–5 minutes, adjusting heat as needed so the fond (browned bits) darkens but does not burn.

Check doneness with an instant-read thermometer inserted into the thickest part. Pull the chops at 145°F (63°C).

If your chops are thicker than 1 inch or browning quickly before they reach temperature, reduce heat to medium and continue cooking, flipping every 1–2 minutes, until they reach 145°F.

Step 4: Rest the pork chops

Transfer the chops to a plate and rest for 5 minutes. Resting keeps them juicy and gives you time to build the topping.

Step 5: Cook the onions in the same skillet

Carefully pour off excess fat if needed, leaving about 1 tbsp in the skillet (keep the browned bits). Reduce heat to medium. Add 1 tbsp of the butter, then add the sliced onion.

Cook, stirring often, until the onions are softened and lightly golden, 6–8 minutes. If the pan looks dry or the onions start to scorch, add 1 tablespoon of water and scrape the bottom to loosen the fond.

Step 6: Build the warm apple butter topping

Add the apple cider (or chicken broth) and scrape the skillet bottom thoroughly to dissolve the browned bits. Stir in the apple butter, apple cider vinegar, thyme, cinnamon, and the remaining 1 tbsp butter.

Simmer gently for 1–2 minutes, stirring, until the mixture looks glossy and thick enough to spoon. Taste and add a small pinch of salt and pepper if needed (apple butter brands vary in sweetness and seasoning).

Step 7: Serve with plenty of topping

Place one pork chop on each plate. Spoon the warm apple butter and onion topping over the top, letting it run down the sides. Serve immediately while the topping is warm and the chops are juicy.

Pro Tips

• Dry pork = better browning. Patting the chops dry is the easiest way to get that flavorful crust.
• Use a thermometer for perfect doneness. Pork is best pulled at 145°F and rested 5 minutes.
• Control the heat to protect the fond. If the browned bits get too dark, reduce the heat and add a tablespoon of water to slow things down.
• Make the topping spoonable. If it becomes too thick, stir in 1–2 tbsp more cider; if it’s too thin, simmer 1–2 minutes longer.
• Choose your chops wisely. 1-inch thick chops stay juicier than thin-cut chops and are harder to overcook.

Variations

• Herb-forward: Swap thyme for 1 tsp chopped fresh rosemary (or 1/2 tsp dried). Rosemary pairs especially well with apple.
• Mustard kick: Stir 1 tsp Dijon mustard into the topping at the end for a tangy, savory edge.
• Spicy-sweet: Add 1/8 tsp crushed red pepper flakes or a pinch of cayenne to the topping.

Storage & Make-Ahead

Store leftover pork and topping in separate airtight containers in the refrigerator for up to 3 days. Reheat gently: warm the topping in a small saucepan over low heat with 1–2 teaspoons of water or cider to loosen. Reheat pork chops in a covered skillet with a splash of water over low heat until just warmed through (aim for 130–140°F so you don’t dry them out). The apple-butter onion topping can be made up to 3 days ahead and reheated before serving.

Nutrition (per serving)

Approximate (varies by chop size and apple butter brand): 430 calories, 34 g protein, 22 g fat, 22 g carbohydrates, 2 g fiber, 16 g sugar, 680 mg sodium.