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2 pork chop fillets

Salt and pepper

3 tablespoons butter, divided

1 (29 ounce) jar apple butter, divided

2 apples, cored and sliced. No need to peel them.

2 tablespoons packed brown sugar

1 teaspoon ancho chili powder (or just chili powder)

⅓ cup heavy cream

1. Season both sides of each pork chop with salt and pepper.

2. Melt 2 tablespoons butter over medium high heat in a large skillet. Add the pork chops and cook each side for 3 minutes. Place pork on a plate and allow to rest while you cook the apples.

3. Using the same skillet, melt the remaining 1 tablespoon of butter. Add the apple slices and allow to cook until soft, about 5 minutes. Pour in ¾ of the jar of apple butter, brown sugar, and chili powder. Stir to combine. Add in the cream and continue to stir. Bring to a light boil.

4. Add the pork chops, pushing aside the apples to make sure the bottoms of each pork chop are touching the skillet. Spoon a tablespoon of apple butter onto each side of each pork chop as you cook.

5. Cook each pork chop for about 4 more minutes on each side, adding a tablespoon of apple butter to each side as you cook. Cook until pork is cooked through to your liking.

6. Serve hot with the apple mixture spooned over the pork.

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