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pork rib chops with a golden-brown sear on a white ceramic plate with hash browns and broccoli

Mrs. Ruth's Appley Dappley Pan Sauce Pork Chops

This is the kind of recipe that makes weeknight dinners feel like a special occasion. Pan-seared pork chops get finished with a glossy, savory-sweet pan sauce built from Mrs. Ruth's Appley Dappley Jam, a splash of apple cider vinegar, and a knob of butter. It's ready in 25 minutes, uses one pan, and tastes like something you'd order at a cozy farm-to-table restaurant.

Recipe Details

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

  • 4 bone-in pork chops, about 1 inch thick
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small shallot, finely minced
  • 1 garlic clove, minced
  • 3 tablespoons Mrs. Ruth's Appley Dappley Jam
  • 2 tablespoons apple cider vinegar
  • ½ cup chicken broth
  • 1 tablespoon fresh thyme leaves, plus sprigs for garnish
  • 1 tablespoon cold butter, cubed

Directions

  1. Pat the pork chops dry with paper towels and season generously with salt and pepper on both sides.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the pork chops and sear for 4–5 minutes per side until deeply golden and the internal temperature reaches 145°F. Transfer to a plate and tent loosely with foil.
  3. Reduce heat to medium. Add the butter to the same skillet, then add the shallot and garlic. Sauté for 1–2 minutes until softened and fragrant.
  4. Add Mrs. Ruth's Appley Dappley Jam and apple cider vinegar, stirring to scrape up any browned bits from the bottom of the pan. Let it bubble for about 30 seconds.
  5. Pour in the chicken broth and fresh thyme leaves. Simmer for 3–4 minutes, stirring occasionally, until the sauce reduces and thickens slightly.
  6. Remove the pan from the heat and whisk in the cold butter one cube at a time until the sauce is glossy and emulsified.
  7. Return the pork chops to the pan and spoon the sauce over them. Let rest for 2–3 minutes.
  8. Serve with the pan sauce spooned generously over the top, garnished with fresh thyme sprigs.

Tips & Notes

  • No shallots? Substitute half a small yellow onion, finely diced.
  • Autumn touch: Add a handful of sliced apples to the pan alongside the shallots for extra apple flavor and texture.
  • Use a meat thermometer: 145°F at the thickest part is the sweet spot — juicy and just slightly pink in the center.
  • Perfect sides: Creamy mashed potatoes, roasted root vegetables, or braised greens all work beautifully here.
  • Storage: Refrigerate leftovers for up to 3 days. Reheat gently in a covered skillet with a splash of broth.

Flavor Pairings We Love

  • Appley Dappley Jam → pork, chicken, duck, sharp cheddar, brie, charcuterie boards
  • Serve with: Creamy mashed potatoes, roasted carrots and parsnips, or braised kale
  • Try also: Mrs. Ruth's Balsamic Onion Chutney or Roasted Tomato Chutney as a savory swap for a deeper, more complex pan sauce
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