Pork chops are truly a culinary gem, known for their versatility. When it comes to pairing them with flavors, few combinations are as delightful as pork and apple. In this recipe, we’ll be preparing pan-roasted pork chops adorned with a subtly sweet glaze that boasts a touch of apple cider vinegar for a refreshing twist.

For optimal results, aim for pork chops that are 1 to 2 inches thick. Thicker cuts require a bit more time to cook, allowing them to absorb all the wonderful flavors of the glaze.

Recently, I had the privilege of visiting the kitchen of Jackie’s Jams in East San Diego, where I got to see firsthand how they make their delectable jams with local ingredients.

I’ve been a customer of Jackie’s Jams ever since I first discovered their exceptional products. Supporting local businesses not only ensures a higher quality product compared to mass-produced options but also contributes to the growth of your local food economy.

After my visit, they generously provided me with a selection of their seasonal flavors, including the delightful apple jam (you can see it in the photo above). My mind immediately started crafting a recipe centered around this delicious apple jam.

Creating the apple jam glaze is a breeze; all it takes is a small saucepan, a touch of butter, and a splash of apple cider vinegar. This combination adds a vibrant contrast to the dish, beautifully complementing the sweetness of the pork and butternut squash.

Apple Jam Glazed Pork Chops at table

To save time and skip the hassle of peeling and cutting butternut squash, consider purchasing pre-peeled and diced butternut squash. The Butternut Squash Purée is inspired by the cookbook, Taste and Technique.

Apple Jam Glazed Pork Chops 1

Apple Glazed Pork Chop Recipe

Sweet and slightly tangy Apple Glazed Pork Chops are seared and pan-roasted, then accompanied with a silky smooth Butternut Squash Purée.
5 from 4 votes
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Course: Main
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 2


  • 2 Pork Chops , 1-2″ thick
  • 4 tablespoons Apple Jam
  • 1 tablespoon Apple Cider Vinegar
  • 2 tablespoons Butter
  • Kosher Salt & Freshly Ground Pepper

Butternut Squash Purée

  • 1 1/2 lb Butternut Squash
  • 1 cup milk
  • 1 cup cream
  • 1 teaspoon kosher salt


To make the Butternut Squash Purée

  • Prep the butternut squash by peeling, halving and seeding it; then cut into 1/4″ pieces. 
  • In a medium saucepan, cook the squash with the milk, cream and salt over medium heat until very tender, stirring frequently for about 30 to 40 minutes.
  • Use a slotted spoon to transfer to a highs speed blender and purée until very smooth. If the purée is too thick, add a little of the remaining hot dairy.

Make the Apple Jam Glaze

  • In a small saucepan over medium heat; combine the apple jam, butter and apple cider vinegar until it just starts to boil.

To cook the pork chops

  • Preheat your oven to 350 degrees.
  • Heat a cast iron skillet on medium-high with enough canola oil to coat the bottom, just until it starts smoking.
  • Season the pork chops with kosher salt and freshly ground pepper.
  • Sear the pork chops on the first side until browned.
  • Turn the chops over, reduce heat to medium-low and pour the apple jam glaze on top.
  • Baste the chops and cook for a few minutes on second side, then transfer to the oven to finish cooking until the internal temperature reaches 140° F.
  • Rest the pork chops for at least 5 minutes (the internal temp will climb to about 145° F), then serve with the butternut squash purée and top with any of the glaze that is left in the pan. 


  • Save the extra milk & cream mixture for a soup or mashed potatoes.
  • The Butternut Squash Purée can be made ahead of time and reheated.
  • The pork chops can be brined ahead of time.

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    1. Hi Zachary,
      It depends on the size of the chops and the time they are in the skillet, how hot it is, etc. Usually, 5 to 10 minutes in the oven after the sear will get the internal temperature to 145 degrees. Let me know if you have any other questions.