This skillet version of apple butter pork chops has been one of my quickest ways to turn ordinary pork into something memorable. I first developed this combination on a rainy weeknight when I had a jar of apple butter left over from holiday baking and four thick pork chops in the freezer. The sweet-savory balance, warmed spices and bright ginger instantly elevated the meat; since then it’s become my go-to when I want something homey but a little unexpected. The pork gets a caramelized crust from a brown sugar and spice rub, and the pan sauce—made with fresh green apple, grated ginger, garlic, onion and collard greens—adds texture and depth without heavy cream or long simmering.

I love how the tartness of the green apple and the gentle heat of cayenne play against the aromatic notes of cinnamon and clove. The collard greens add a leafy bite and a touch of color, while chicken broth brings the sauce to the right saucy consistency so you can spoon it over rice or mashed potatoes. Family and friends wind up asking for seconds; it’s both everyday-elegant and unfussy enough for a weeknight. Over time I refined the resting time, searing temperature and sauce reduction so the chops stay juicy and the glaze is glossy but not syrupy.

Ingredients

• Pork chops (4 thick-cut): Choose bone-in or boneless center-cut chops about 1 to 1 1/4 inch thick for even cooking. I prefer bone-in for flavor and moistness; look for chops with some marbling. If buying packaged chops, buy a trusted brand or your local butcher for consistent thickness.
• Brown sugar (1/4 cup): Use light brown sugar for a milder molasses note; packed measurement gives better caramelization on the crust.
• Cayenne (1/4 teaspoon): Adds a gentle heat—adjust to taste. Substitute smoked paprika for a smoky variant.
• Garlic powder, paprika, salt, black pepper: These build a savory backbone in the rub. Use fine sea salt for even seasoning and freshly cracked black pepper for aroma.
• Warm spices — ground cloves (1/8 tsp) and ground cinnamon (1/4 tsp): Small amounts of potent spices lift the apple flavors without becoming dominant; measure carefully.
• Dried thyme (1/4 tsp): Adds an herbal counterpoint to the sweetness; fresh thyme can be used (about 3/4 teaspoon chopped) if you have it.
• Vegetable oil (2 tablespoons): Use a neutral oil with a high smoke point—canola or light olive oil works well for achieving a steady sear.
• Green apple (1 medium): Tart Granny Smith is ideal for brightness and structure; slice thin so it softens quickly in the pan.
• Ginger (1 inch, peeled and grated): Fresh ginger brings brightness and a peppery warmth that balances the apple butter.
• Garlic (2 cloves, minced): Use fresh garlic for the best aromatic lift; add later in the pan to avoid burning.
• Yellow onion (1/2 medium): Julienned or thinly sliced for quick softening; sweet onion works too.
• Collard greens (1 cup, thinly sliced): Adds color, texture and a savory green bite; substitute kale if you prefer.
• Apple butter (1/2 cup): Choose a high-quality apple butter with a clean apple flavor—avoid overly spiced commercial varieties unless you want an extra cinnamon kick.
• Chicken broth (1 cup): Low-sodium preferred so you can control salt in the finished dish.

Instructions

Gather ingredients and make the rub: Combine 1/4 cup packed light brown sugar, 1/4 teaspoon cayenne, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 1/8 teaspoon ground cloves, 1/4 teaspoon ground cinnamon and 1/4 teaspoon dried thyme in a small bowl. Use a fork to break up any clumps so the rub is uniform. This mix gives a caramelized crust and warm aromatic profile when seared. Prep and rest the chops: Pat the pork chops completely dry with paper towels. Rub each chop generously on both sides with the spice mixture, pressing it into the meat. Let the chops sit at room temperature for 20–30 minutes; this short rest helps the rub adhere and evens out internal temperature so the chops cook uniformly. Sear the pork: Heat 2 tablespoons vegetable oil in a large heavy skillet over medium-high heat until shimmering but not smoking (about 375°F surface temperature). Add chops and sear undisturbed 5–6 minutes per side for 1-inch thick chops, or until a thermometer reads 145°F in the thickest part. Look for a deep golden-brown crust; remove chops to a plate and cover loosely with foil to rest while you make the sauce. Cook the aromatics: Reduce heat to medium and add the sliced onion to the hot skillet. Sauté 3–4 minutes, stirring often and scraping browned bits from the bottom of the pan—those bits carry a lot of flavor. Add the apple, minced garlic and grated ginger and cook until the apple softens, about 4–5 minutes. Add greens and build the sauce: Stir in the thinly sliced collard greens and cook 1–2 minutes to wilt. Add 1/2 cup apple butter, any reserved rub, and 1 cup chicken broth. Stir to combine, scraping any remaining fond. Let the sauce simmer gently until it thickens and reduces slightly, about 6–8 minutes. Taste and adjust seasoning: add salt if needed and a squeeze of lemon if you want brightness. Finish and serve: Return pork chops to the skillet, spooning sauce over them. Warm through for 1–2 minutes so the chops reach resting temperature again and become glossy. Serve hot with sauce spooned over each chop.

Storage Tips

Store cooled pork chops and sauce in an airtight container in the refrigerator for up to 3 days. For longer storage, transfer to freezer-safe containers and freeze flat for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat gently over low heat in a skillet with a splash of chicken broth to loosen the sauce, or microwave in short intervals, stirring between each to maintain moisture. Avoid overheating—the pork will dry if exposed to high heat for too long.

Ingredient Substitutions

If you don’t have collard greens, shredded kale or Swiss chard are excellent substitutes—add them slightly later so they don’t overcook. For a different fruit note, pear can replace the green apple (use slightly firmer pears to avoid disintegration). If apple butter isn’t available, blend 1 cup applesauce with 2 tablespoons brown sugar and a pinch of cinnamon, then reduce slightly to thicken. For a gluten-free soy-like note, a splash of tamari can be added to the sauce, but reduce chicken broth salt accordingly.

Serving Suggestions

Serve with creamy mashed potatoes, buttered egg noodles, or a simple pilaf to soak up the sauce. A crisp green salad with a vinegar-based dressing contrasts the sweetness, while roasted root vegetables make this a heartier meal for colder months. Garnish with thinly sliced apple curls and a sprinkle of fresh thyme or chopped parsley for color and herbal lift.

Cultural Background

Pan-seared pork with fruit-based glazes is a tradition across many cuisines—sweet-and-savory pairings are common in Southern American and European cooking. Apple butter itself is a preserved, concentrated apple spread rooted in colonial and Appalachian foodways, where apples were preserved through long, slow reductions and spiced to last through winter. Marrying apple preserves with pork is a natural evolution that highlights the pork’s savory profile and the fruit’s acidity.

Seasonal Adaptations

In fall and winter, use fresh, tart apples and add a pinch more cinnamon and a splash of apple cider for depth. Replace collard greens with braised kale in spring, and lighten the sauce with lemon zest and a handful of fresh herbs in summer. For holiday dinners, swap cayenne for a pinch of ground allspice and finish with toasted pecans for crunch.

Meal Prep Tips

To meal-prep, cook chops and sauce and portion into microwave-safe containers. Store with a bed of mashed potatoes or rice to reheat whole portions in 2–3 minutes. If prepping raw chops for later, rub them and vacuum-seal or tightly wrap for up to 24 hours in the fridge; this short cure improves flavor penetration. For busy weeks, double the sauce and freeze half so you can thaw and finish fresh pork quickly.

Finally, this dish is one I hope you make your own—adjust the spice balance, swap greens, or brighten with citrus. It’s flexible enough to be both comforting and refined, and I find it brings people together around the table every time.