40 min
Molasses-Mustard Glazed Pork Chops with Apple Butter
Recipe GLPR72cafc630d3189
Thick-cut pork chops are glazed with a tangy molasses-mustard sauce and served alongside a warm, spiced apple butter made from Granny Smith apples, caramelized onions, and aromatic cinnamon. The creamy apple butter complements the savory-sweet glaze for a balanced, elegant dinner.
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Ingredients
4 tablespoons canola oil
1 small onion, finely chopped
1 garlic clove, finely chopped
2 large Granny Smith apples, peeled, cored, and chopped
3 tablespoons light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
6 tablespoons unsalted butter, softened
¼ cup Dijon mustard
2 tablespoons whole-grain mustard
¼ cup molasses
salt and black pepper to taste
4 pork chops, about 1-inch thick
Directions
Begin preparing the apple butter by heating 2 tablespoons of canola oil in a large saucepan over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and starting to turn golden. Add the minced garlic and cook for another 1 minute until fragrant.
Add the chopped Granny Smith apples to the saucepan along with the brown sugar and ground cinnamon. Stir well to combine. Reduce heat to medium-low and simmer for 15-20 minutes, stirring frequently, until the apples have completely broken down into a soft pulp.
Remove the apple mixture from heat. Stir in the softened butter and kosher salt until fully incorporated and the mixture is smooth and creamy. Keep the apple butter warm on the stove or transfer to a serving bowl and cover to maintain warmth.
While the apple butter finishes cooking, prepare the glaze by whisking together the Dijon mustard, whole-grain mustard, and molasses in a small bowl until well combined. Set aside.
Pat the pork chops dry with paper towels and season both sides with salt and black pepper. Heat the remaining 2 tablespoons of canola oil in a large skillet over medium-high heat until shimmering.
Carefully place the pork chops in the hot skillet and sear for 4-5 minutes on the first side without moving them, until a golden crust forms. Flip the chops and cook the other side for an additional 3-4 minutes.
Reduce heat to medium and brush the molasses-mustard glaze over the top of each pork chop. Continue cooking for 2-3 minutes, basting occasionally with any glaze and pan juices, until the pork reaches an internal temperature of 145°F when measured with a meat thermometer at the thickest part.
Transfer the glazed pork chops to a serving platter. Spoon the warm apple butter alongside or on top of each chop before serving.
