Apple Butter Pork Chop Review

Okay, yes, I admit it.....I changed this recipe due to a few missing ingredients and from laziness.  Any way you look at it though, this is a "keeper" for our family!

Here's the original post and here are my changes.

4 Bone In Center Cut Pork Chops
Seasoned Salt
Garlic Powder
3 medium sized onions, sliced thinly (to make carmelized)
2 tbs butter
2 tbs vegetable oil
1 cup chicken stock--homemade or reduced sodium
4 garlic cloves pressed
1/4 cup apple butter (I used frozen homemade)
1 1/2 tbs dijon mustard

Whisk the chicken stock, apple butter, mustard, and garlic in a medium sized bowl.  In a saucepan, melt 2 tbs butter, add onions and allow them to sear on high heat for about 2 minutes, reduce heat and allow to cook on low for approximately 40 minutes, stirring often.  In a heat proof pan heat vegetable oil until just before the smoking point.  Add chops that have been seasoned with salt and garlic powder, brown well and remove from pan.  Add chicken stock mixture to the pan scraping the bottom to remove the brown bits.  Allow to come to a boil and allow to reduce a little, and for the sauce to thicken a bit.  Return the chops to the oven proof skillet, and put the carmelized onions over the top of each chop evenly.  Cover and bake in a 375 degree oven for 30 minutes.  If your skillet doesn't have a cover, just use foil.  Serve chops with sauce.

Even though the ingredients sound odd together, it is really good.  Next time I think I'll double the recipe for leftovers.

This post is linked up to Tasty TuesdayIt's a Keeper Thursday, and Full Plate Thursday


  1. These sound amazing. I am staring at my jar of apple butter and now I know exactly what I am going to use it on!

  2. HI! I'm hosting a link up this week -- It's a Keeper Thursdays! I hope you can come over and link up!

    It's a Keeper

  3. Sometimes the best dishes turn out because we had to try a different ingredient. Your Apple Butter Pork Chops look awesome to me, and I would love to try them. Thank you so much for bringing them to Full Plate Thursday. You have a great week end and please come back!


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