Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Thursday, May 12, 2016

Pan-Seared Apple Butter Pork Chops

My husband’s Aunt Janet is an apple butter maker. So for this recipe, I had the opportunity to use the ultimate in wonderfully delicious, old-fashioned fare: homemade. It doesn’t get any better. 

Aunt Janet's Homemade Apple Butter
That said, if you don’t have an Aunt Janet who shares her homemade apple butter with you, shop around for good-quality store bought.

Here, I used it for both marinating and for a sauce to serve with the chops. Homemade or not, the warm spices that highlight the flavor of apple butter bring rich, inviting flavor to the dinner table.

Serves 4

  • 4 6-oz boneless, center-cut loin pork chops (about 1-inch thick)
  • 1/3 plus 1/2 cup apple butter, divided
  • 2 tbsp olive oil
  • sea salt
  • freshly ground black pepper
  • 1 tbsp unsalted butter
  • 3 medium spring onions, bulbs thinly sliced lengthwise, green parts coarsely chopped (1 tbsp reserved for garnish)
  • 1/4 cup chicken broth
Center-Cut Loin Chops 
Spring Onions 
Prepared Spring Onions
  1. Place 1/3 cup apple butter in a sealable plastic bag. Add the pork chops, seal, and turn several times to coat. Refrigerate 4-6 hours (or overnight).
Chops in Apple Butter Marinade
  1. Heat a large, heavy skillet over medium-high heat and add the olive oil, swirling to coat.
  2. Remove the pork chops from the apple butter and season with salt and pepper. Add to the pan and cook until golden brown on the bottom, 3-4 minutes. Turn and sear until just cooked through, 3-4 minutes longer (depending on thickness). Transfer to a plate.
  3. Reduce the heat to medium and add the butter to the pan. When the butter has melted, add the spring onions and sauté until the bulbs are almost tender, 2-3 minutes.
  4. Stir in the remaining 1/2 cup apple butter and chicken broth and season with salt and pepper. Bring to a simmer and cook until the sauce is slightly thickened, 3-4 minutes.
  5. Return the pork chops to the pan and turn a few times to coat in the sauce.
Chops Beginning to Cook 
After Turning 
Sauce Beginning to Cook
Cooked Apple Butter Sauce
Serve the chops with the sauce garnished with spring onion greens.

Pan-Seared Apple Butter Pork Chops


  1. This looks fabulous!! Thanks for sharing at the "What's for Dinner" link party!

  2. I love the combination of Apples and Pork. They compliment eacho ther so well

    1. I couldn't agree more --- thanks, Veronica!