Apple Butter and Sage Pork Chops.

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 pork chop recipe. Great any night of the week with a side of creamy polenta and a colorful salad.

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 dinner that’s just a little different (at least for me).

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 as delicious.

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!

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, 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. Add the chops back to 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 quinoa would be equally great options.

And then a nice salad to round out the meal.

Autumn dinner perfection, right?

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!