Apple Butter Mustard Glaze

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 2 servings
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2 tablespoons neutral oil

2 bone-in pork chops

Kosher salt and freshly cracked black pepper

3/4 cup chicken stock 

1 shallot, diced 

1 tablespoon stone-ground mustard 

2 teaspoons apple butter 


  1. Heat the oil in a large skillet over medium-high heat. Sprinkle the pork chops with salt and pepper on both sides and cook, flipping once, until nicely browned and cooked to 150 degrees F or desired doneness, 5 to 7 minutes per side. Set the chops aside and reserve the skillet.
  2. Pour the chicken stock into the skillet and scrape with a wooden spoon to lift any browned bits. Add the shallots and cook, stirring occasionally, until the stock is reduced by half, about 4 minutes. Whisk in the mustard and apple butter. Turn off the heat and continue whisking until the sauce coats the back of a spoon, about 1 minute. Season as desired with freshly cracked black pepper.

Cook’s Note

This pan sauce also goes well with seared steak or chicken.

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