Okay, I’m calling it. These Apple Butter Pork Chops might just be the recipe you keep on repeat this fall season. Thick-cut pork chops are rubbed with a spiced brown sugar mix, seared until caramelized and juicy, then served with a rich apple butter sauce with onions and collard greens. Not only will the flavors in this dish help you celebrate autumn, but it’ll also leave your family full and tempted to lick the skillet. These apple pork chops are a flavor bomb with spicy, sweet, and savory notes, so if you prefer bland food, this one’s not for you! 😉
Whenever I make a hearty, meaty dish for the blog, I always bring some to our neighbors, Jay and Celeste, to taste test it for me! They raise their own beef, and Celeste once ran a successful catering business for many years, so I know they’ll always be honest with me! And these spicy, flavorful pork chops were a WINNER! Melissa, Jennie, and Rebecca raved about it in the studio, too, so I am extra excited to share it with you!
Between the brown sugar rub made with cozy spices like clove, cinnamon, cayenne, and garlic powder, and the apple butter sauce with collards, onions, and tart green apple, this dish brings serious flavor. It’s like a fall version of our summer peach pork chops, and I’m all for adding a seasonal spin to my family’s meal rotation!
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Gather all of your ingredients.
Make the seasoning rub: Add ¼ cup brown sugar, ¼ tsp cayenne, ½ tsp garlic powder, ½ tsp paprika, ½ tsp salt, ¼ tsp black pepper, ⅛ tsp ground clove, ¼ tsp cinnamon, and ¼ tsp dried thyme to a bowl and mix to combine.
Season the pork: Rub 4 thick-cut pork chops with the seasoning rub on both sides and let them sit at room temperature for 20-30 minutes. Set any leftover rub aside and use it in step 8!
Prep the fresh ingredients: Meanwhile, peel and slice 1 green apple, peel and grate 1 inch fresh ginger, mince 2 garlic cloves, and thinly slice ½ a yellow onion.
Cook the pork chops: Add 2 Tbsp vegetable oil to a large skillet and heat over medium-high heat. Once the oil is shimmering, add the pork chops and cook for 5-6 minutes on one side…
…then flip them over and cook for a further 5-6 minutes on the other side. They should reach an internal temperature of 145°F once fully cooked. Remove the cooked pork chops from the skillet and set them aside (covered to keep them warm).
Make the apple butter sauce: Add the sliced onions to the same hot skillet and cook until softened, about 4 minutes. Be sure to stir them often and scrape up any stuck-on bits from the bottom of the skillet for extra flavor.
Add the peeled and sliced apples, minced garlic, grated ginger, and 1 cup chopped collard greens to the onions. Cook until the apples soften, about 5 minutes, while stirring all of the ingredients together as they cook.
Now add ½ cup apple butter, any leftover seasoning rub from the pork, and 1 cup chicken broth to the skillet. Stir everything together and simmer until slightly reduced, about 8 minutes.
Serve: Return the pork chops to the skillet with the sauce. Spoon the sauce over the chops, then serve and enjoy!
These apple pork chops are just perfect for a cozy weeknight dinner or a relaxed fall weekend when you want something hearty but low-effort. As for sides, you can’t go wrong with garlic mashed potatoes! They’re creamy, comforting, and will soak up the apple butter sauce in the best way. I’d also pair this with roasted acorn squash for full-on fall vibes, or keep it simple with sauteed asparagus or air fryer Brussels sprouts.
Leftover pork chops and apples should be stored in an airtight container in the fridge and enjoyed within 3-4 days. Reheat gently on the stovetop over medium-low heat to keep the pork from drying out—you can splash in a little chicken broth to loosen the sauce if it’s too thick. If you want to freeze them, the pork chops will hold up well for up to 3 months, but the apples will soften quite a bit after thawing. Thaw overnight in the fridge before reheating.
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