This oven baked 3-ingredient apple butter glazed pork chops recipe is one of those quietly comforting church-basement treasures. My mom’s friend from church passed it along years ago and told me it helped get her family through some tough Midwestern winters when money was tight but everyone still needed a hot, satisfying meal. The apple butter melts into a glossy, dark amber glaze that clings to thick bone-in chops and caramelizes perfectly around the edges on a simple foil-lined baking sheet. It’s the kind of no-fuss, stick-to-your-ribs dinner you can pull together on a busy weeknight, but it still feels special enough for Sunday supper.
These pork chops are wonderful with simple, cozy sides that soak up the extra glaze: buttery mashed potatoes, roasted baby potatoes, or a pan of scalloped potatoes all work beautifully. Add a green vegetable like steamed green beans, roasted Brussels sprouts, or a simple side salad to balance the sweetness of the apple butter. Warm dinner rolls or a slice of crusty bread are great for swiping up the caramelized bits from the pan. If you like a little brightness, serve with a few apple slices or a spoonful of tangy coleslaw on the side.
Oven Baked Apple Butter Glazed Pork ChopsServings: 4
Ingredients
4 thick bone-in pork chops (about 1 to 1 1/4 inches thick, 2 to 2 1/2 pounds total)
3/4 cup apple butter
1 teaspoon kosher salt (or 3/4 teaspoon table salt), plus more to taste
Directions
Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil for easy cleanup, then lightly grease the foil with a little oil or nonstick spray so the glaze doesn’t stick too much.
Pat the pork chops dry on both sides with paper towels. This helps them brown and lets the glaze cling better. Sprinkle both sides of each chop evenly with the salt, rubbing it in a bit so it sticks. Let the chops sit at room temperature while the oven finishes heating, about 10–15 minutes.
Spoon the apple butter into a small bowl and stir it well so it’s smooth and spreadable. If it seems very thick and hard to spread, you can warm it in the microwave for 10–15 seconds to loosen it slightly, but you still want it thick enough to coat the chops generously.
Arrange the pork chops on the prepared baking sheet, leaving a little space between each one so the heat can circulate. Using the back of a spoon or a brush, spread a generous layer of apple butter over the top and sides of each chop, using about half of the apple butter. Don’t worry if some drips onto the foil—that’s what will caramelize into those tasty dark edges.
Place the pan on the center rack and bake for 12–15 minutes, depending on the thickness of your chops. Carefully remove the pan from the oven and close the oven door to keep the heat in.
Using a clean spoon or brush, spread the remaining apple butter over the tops of the partially baked chops, building up a thicker glossy layer. Spoon any juices on the pan back over the meat if you like for extra flavor.
Return the pan to the oven and continue baking for another 10–15 minutes, or until the pork chops reach 145°F (63°C) in the thickest part near the bone and the apple butter has darkened to a deep amber color around the edges. Total bake time will usually be about 22–30 minutes, depending on chop thickness and your oven.
For extra caramelization like in the photo, turn the oven to broil on high for 1–3 minutes at the very end, watching closely so the glaze doesn’t burn. You’re looking for bubbling, glossy tops and slightly charred, sticky edges on the foil.
Remove the pan from the oven and let the pork chops rest on the baking sheet for 5 minutes before serving. This helps the juices settle back into the meat and lets the glaze firm up into that beautiful shiny coat. Spoon any caramelized apple butter from the foil over the chops when you plate them.
Variations & Tips
If you have picky eaters or want to change things up, there are lots of easy tweaks while still keeping the spirit of this simple church-supper recipe. For kids who are sensitive to sweetness, use slightly less apple butter on their chop and sprinkle a little extra salt on top before baking to balance the flavors. If your family likes a hint of spice, stir a pinch of black pepper, smoked paprika, or crushed red pepper flakes into the apple butter before spreading it on the chops. You can also add a small splash (1–2 teaspoons) of apple cider vinegar to the apple butter for a tangier glaze that still caramelizes nicely. To stretch the meal in leaner times, slice leftover chops and serve over buttered egg noodles, rice, or baked sweet potatoes with any extra pan juices drizzled on top. Bone-in pork loin chops or thick boneless center-cut chops both work; just adjust the baking time so they don’t overcook. If you’re cooking for two, halve the recipe but keep the same oven temperature and method. For an easy sheet-pan dinner, tuck a few sliced apples or wedges of onion around the chops on the foil—they’ll roast in the glaze and make a cozy side without dirtying another pan.
