Apple Butter Pork Chops

I found this recipe on this really cute blog called Our Best Bites (http://www.ourbestbites.com/2010/01/apple-butter-pork-chops.html). Honestly I prefer pork chops cooked on the stove-top with water for moisture. Yep, regular old water. I just brown them on both sides add water and cover with the lid. As the water cooks off it forms a sauce from the salt and fat in the pork chop. It is delicious; however, Steve doesn't really like pork chops that way, so I thought I would try something new. I wasn't disappointed in the end result. The pork chops were very moist. It just isn't a recipe I will add to our favorites.

Sweet & Savory Apple Butter Pork Chops Adapted from Our Best Bites

4 boneless pork chops (about 1 lb. I just got a sirloin roast, partially froze it, and cut 4 chops about ½”-3/4” thick)
1 c. high-quality apple cider
¼ c. apple butter
1 tablespoon water
1 ½ tablespoons Creole or coarsely ground mustard
1 tsp. pressed garlic
1 caramelized onion


Brown pork chops in a hot pan. (If you look at the original recipe you will notice that I cut out a bunch of steps including oiling the pan. Pork chops don't really need any oil to get a good brown.) While the pork chops are browning, combine the apple cider, apple butter, water, garlic, and mustard. When the pork chops are done browning, add the cider mixture to the pan and cook for about 30 minutes until the pork chops are done. If you run out of liquid in the pan add more apple juice. (I didn't have to add more apple juice, but I only cooked two pork chops.) The sauce will thicken considerably. Put caramelized onions on top when plating.