
Juicy, spice-rubbed pork chops finished in a glossy apple butter sauce with green apple, ginger, and collard greens — a comforting weeknight favorite.

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.
When I first served this to my partner’s family, the collard greens surprised everyone in the best way—they thought the dish might be too sweet, but the savory greens and ginger pull it back into balance. The dish shows up at casual dinners and small holiday gatherings now; people always comment on the glossy sauce and the little flecks of green apple and ginger.
My favorite part of this dish is the way the sauce clings to the meat and carries tiny flecks of apple and ginger that brighten each bite. I once doubled the sauce for a potluck, and everyone kept asking for the recipe; the glaze stood up well on the buffet table and didn’t get syrupy. It’s a reliable crowd-pleaser that balances comfort and sophistication.
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.
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.
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.
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.
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.
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.
Pat pork chops completely dry before applying the rub to achieve the best sear and caramelization.
Use an instant-read thermometer to check for 145°F in the center; then let chops rest to redistribute juices.
If the sauce reduces too quickly, add a splash of chicken broth to loosen it and avoid burning the pan fond.
Grate ginger finely so it melts into the sauce and avoids fibrous bites.
This nourishing apple butter pork chops recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Apple Butter Pork Chops recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Combine brown sugar, cayenne, garlic powder, paprika, salt, black pepper, ground cloves, ground cinnamon and dried thyme in a small bowl until uniform.
Pat chops dry, apply the rub evenly, and let rest at room temperature 20–30 minutes to adhere and warm slightly for even cooking.
Heat oil in a heavy skillet over medium-high heat. Sear chops 5–6 minutes per side until a deep golden crust forms and internal temp reaches 145°F. Remove and tent lightly.
Add onions to the same skillet and sauté 3–4 minutes, scraping up browned bits. Add apples, garlic and ginger and cook until apples soften, about 4–5 minutes.
Stir in collard greens, then add apple butter, any reserved rub, and chicken broth. Simmer until slightly reduced and glossy, about 6–8 minutes.
Return chops to the pan, spoon sauce over them, warm through 1–2 minutes, and serve immediately with sauce.
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