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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 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 dinner 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 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!

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, 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?

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

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3
Calories Per Serving: 328 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!

horizontal photo of Apple Butter and Sage Pork Chops in skillet

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Comments

  1. 5 stars
    Because I had lots of fresh sage I made this for dinner along side roasted brussels and Delicata squash. My favorite part, the apples. OMG. My oh so picky wife loved it. My bone in chops were very thick so after searing them I roasted them in the oven for about 10 minutes before continuing with the recipe. The combination of flavors was perfect.

    1. Hey Cari,
      Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan

    1. Hey Kristel,
      Boneless pork chops will work just fine here. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  2. 5 stars
    This recipe is incredible! I am not good at cooking pork chops, so I made with pork tenderloin the second time – YUMMM! Thank you!!!!

    1. Hey Heather,
      I am so glad that you enjoyed the recipe, thanks so much for making it! Have a great weekend:) xTieghan

  3. 5 stars
    We thought this was delicious. I had to modify it since i made it on the fly and was short ingredients. So, I ended up using apple sauce (per your recommendation) mixed with pumpkin pie spice instead of apple butter, and had to use my neighbor’s (questionable) dried sage, and I added a bit of bouquet garni to help it. I forgot to add the butter and thyme at the end, but drizzled balsamic glaze over everything to finish it off. My husband thought the porkies were so good, and so different from what we normally do. This one is a keeper!

  4. 5 stars
    Found this recipe about a year ago and it has become a favorite for my husband and I. We will make it several times throughout the fall and winter. Already made it twice this fall and cannot wait to make it again.

  5. 5 stars
    Made this last night for dinner. Doubled the recipe for 4. I used dried spices that I had on hand in lieu of fresh. It was delicious! Everyone said this recipe was a keeper! 4 thumbs up!! But honestly, every HBH recipe I’ve tried has been nothing but delicious!

  6. 5 stars
    I couldn’t track down any apple butter but we didn’t miss it one bit because these chops were INCREDIBLE!
    We served them with your garlic mash and roasted greens.
    We will definitely be making these again!

    1. Hey Cassidy,
      Yes that will work, just be sure to adjust your cooking times accordingly. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  7. 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

    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

    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

    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

  8. 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!

  9. 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!

  10. 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.

  11. 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!

    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

  12. 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!

  13. 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!

  14. 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!

  15. 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!

    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

  16. 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.

  17. Hmm typo? I think this should read To the same skillet used to sear the pork chops
    ?
    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.

  18. 5 stars
    This looks incredible! I have thin sliced pork chops, do you think that they would work for this recipe? How would I go about making sure that they don’t dry out?

    1. HI! Yes, I am sure those will be just fine. I would cook 3-4 minutes less, but this will all depend on the size of your chops, so just keep a close eye on them. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  19. 5 stars
    Hands down my favorite pork chop recipe and is my husband’s favorite dish that I make! Making this tonight for a few friends over for dinner! xoxo

  20. 5 stars
    Another winner! This was easy to make and delicious. Every Friday night I cook for my husband’s single guy friends, and this is the 4th recipe that I’ve cooked for them. They absolutely loved it. I overheard one of them say that they feel like a king eating this food…haha. Thanks for another wonderful meal.

  21. Hello Tieghan!
    Have been reading your website for a long time, first comment though 🙂 Your recipes, your photos, everything is amazing.
    I made the apple butter a while ago, loved it, passed the recipe to my Mom in Ukraine, she made two batches already and the family loves it, thank you! Last night I made the pork chops with apple butter and I was told “The best pork chop I’ve ever tasted!” Thank you for making me look like a pro.
    Sending you lots of hugs and thanks from NY. Keep being awesome!
    Lena G.

    1. Wow that is so amazing! I am so glad you have been loving my recipes and your family has as well! Thank you so much Lena!

  22. 5 stars
    Hi Tieghan,
    I made this yesterday for my boyfriend and a friend and all three of us absolutely loved it! Thank you for this beautiful recipe, the flavors of the sage, apple and thyme are delicious.
    I made brown rice and a purple lettuce salad with ricotta and walnuts on the side, it worked really well together.
    Keep the fall recipes coming please! XX

    1. Thank you so much Sophie! I am so glad you loved this recipe and I hope you continue to love others on my site!

  23. 5 stars
    I LOVED this dish! It was easy to make and the flavor was super delicious. I’ll be adding this to my fall line up!

  24. This recipe is so delicious! Made it tonight and it was perfect for a chilly fall evening! Made it exactly like the recipe says and it turned out perfectly. I’m not usually a big pork chop fan, but I will be making this again very soon! Thanks Tieghan!

  25. 4 stars
    Hi Tieghan! My husband and I just finished these pork chops, which I made for the first time. They were absolutely delicious and so flavorful! A perfect fall dish.

    However, they were a little salty for our taste. Is it possible to use unsalted butter instead, or to keep the salted butter but not season the chops with it? Just a little less salt would make this dish perfect for us.

    Thanks so much, and Happy Fall!

    1. Hi Jen! I am so sorry about that, but I am so glad you still liked this! I would suggest going lighter on the kosher salt. If it is still too salty please let me know! Thank you!

  26. OH MY GAWD. Made this tonight, and it was INSANELY good. I substituted pears for the apples (we have a pear tree!) and I’m not joking, my husband was literally licking his plate. Another big hit from HBH!!

    1. That is so amazing! I am so glad you and your husband loved this recipe and I bet it was so great with your own pears! Thank you!

  27. 5 stars
    This week my daughter and I made:
    Pork chops with apple butter and sage -amazing!
    Thai chicken and peanut butter Raman – had to make it again , everyone ate it up in a heartbeat!
    Kale and honey crisp salad- making it again tonight because we got such rave reviews
    Fig maple tarte Tatin – there are no words, had to scrape out every bit of heaven from the
    cast iron pan
    And saving the best for last…thyme roared chicken w grapes and burrata. I made it twice and both times I forgot the burrata it was still amazing

    Thank you for your amazing recipes. I love the cookbook as well. It made a great Christmas present for my sisters and children. They have heard me rave and loved the recipes I’ve cooked for them and now they all love the cookbook!
    I would love to see your next cookbook w all one pan dishes ! I love those! Oh and I also made the bursting blueberry cake w cardomom ! Wow I cooked a lot this week!
    Thanks again
    Lindsay Auer

    1. Thank you so much Lindsay! I am so glad you loved all of these recipes! Also, one pan dishes are the best and that is such a great idea!!

  28. 5 stars
    Delicious pork recipe. Had fun making it. I don’t do Social media, how can I send you a picture of the finished product?

  29. 5 stars
    Oh my gosh this was so, so good. I had a majority of the ingredients so decided to make this recipe the day you posted it. This was so easy, and the pork was perfectly tender. I made two pork chops (assuming I would have one the next day) and I ate both pork chops in one sitting. I then made this again a day later lol. May or may not have ate both pork chops again. Thanks so much! Going to try the pork chops in your cook book next.

  30. 5 stars
    Made this tonight. I skipped the cook pork 5 min at med. they don’t need it. They finish in the oven at the end and continue cooking off the pan when done. Delicious.

  31. This looks great! I often get in a chicken rut, but it just goes with everything and is so versitile. My husband has been hinting that beef also exists…
    Congratulations on the onr year anniversary of the cook book! My husband got it for me last Christmas and I want to try and make every single recepie. Your food is always my go to whenever we have company because I know it’s going to be great. Your quinoa rissoto lasagna has been a hit many times 🙂

    1. The chicken rut is an easy one to get in! It seasons well and goes with anything. Love the subtle hints LOL.
      Its so nice to hear my recipes are your go to (: Thanks so much Joanna. Hopefully the next book will be just as good!

  32. This looks AMAZING can’t wait to try it! And I feel you, I often get stuck in a routine too but with tuna! Tuna sushi bowls, tuna tostadas and seared tuna! It’s nice to be reminded that other proteins can be simple to cook too!

    1. HI! I recommend purchasing apple butter at the store, you can find it at most grocery stores, whole foods, and trader joes. If for some reason you cant find apple butter, use apple sauce, but add 1/2 teaspoon of pumpkin pie spice to it. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan

  33. 4 stars
    I’d be careful not to overcook the chops. 3-4 minutes sear, 8-10 minutes low heat but then back under the broiler for 4-5 minutes – that’s 15 to 19 minutes total. New guidelines for pork are cook to 145 degrees – don’t go by time, go with an instant read thermometer. An over cooked pork chop is a ruined pork chop. Also, start with chops at room temp.

  34. I love what you do Tieghan, you create beautifully delicious recipes, enticing photography of your dishes, and your stories are well written, thank you for all that and more. I’ve shared iyour blog with friends and family over and over. And each recipe I’ve made is soooo goood. Your barn is exactly where I’d love to be, everyday, you’ve created a cozy and inspiring home. Keep doing what you do best! Thanks, Patti

    1. If you follow the directions, the pork should be perfectly tender! Just give it a nice sear and then slowly finish cooking. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan