An orchard classic made with apples, brown sugar, and pumpkin pie spices, this rich spread is a great alternative to jams and jellies. This slightly spicy, sweet blend is delicious on toast, waffles, or savory muffins.
Spread it on a sandwich. Use just like you would mustard or mayonnaise—or try it instead of jelly with your peanut butter. In any case, it’s just as good on hot, toasty sandwiches as it is on cold ones.
Stir some into your morning oatmeal. Or stir into plain yogurt or cottage cheese if you prefer.
Use it in place of pizza sauce. Maybe not with mozzarella and pepperoni, but this works well with autumnal toppings like blue cheese, toasted pecans, bacon, and apples.
Dollop it on top of pancakes and waffles. You can do this in place of or in addition to your maple syrup. (And you can even double down and put apple butter in your pancakes too.)
Swap it out for pumpkin puree in your favorite pumpkin pie recipe. The thicker your apple butter, the better this works. See this apple butter pie recipe for more tips.
Stir a couple spoonfuls into mashed sweet potatoes or butternut squash soup. This simultaneously emphasizes their earthy sweetness and lends a little acidic lift. (Consider stirring a tiny bit of apple butter into chili for a flavor boost too.)
Add it to a cheese plate. It works with both nutty soft cheeses like brie and harder types like sharp cheddar or aged gouda. Set it out in a small bowl like you might membrillo or jam.
Slather some on chicken or turkey burgers. It’s a step up from plain old ketchup. It’s nice brushed onto roast chicken or a pork tenderloin in the last few minutes of cooking, just long enough for it to melt and lightly caramelize, but not long enough for it to burn.
Toss a bit into your next batch of roasted veggies. Think Brussels sprouts and squash; along with a little oil or butter, the concentrated apple goodness will make a glaze (and maple would work well along with it here too). But as above, be sure to add it when the veggies are almost done so it doesn’t burn.
Swirl a thick ribbon of it into the batter for pound cake or Bundt cake. Even better if there are actual apple chunks already in the cake (see our Apple Dapple Cake recipe, pictured above, for example; you can also stir a little apple butter into the brown sugar glaze to cut the sweetness and intensify that autumnal apple flavor.)
Apple Butter and Sage Pork Chops
Great any night of the week with a side of creamy polenta and a colorful salad.
- 2 bone-in pork chops, about 1 inch thick
- 2 tablespoons Verbena Italian Carolea Olive Oil
- Kosher salt and black pepper
- 3 tablespoons salted butter
- 12 fresh sage leaves
- 2 garlic cloves, smashed
- 2 tablespoons Apple Butter
- 1-2 honeycrisp apples, cut into wedges
- 1 tablespoon Verbena 25 Star Balsamic Vinegar
- 1 tablespoon chopped fresh thyme
1. Preheat the broiler to high.
2. Heat a large skillet over medium high heat. Season the pork chops all over with kosher salt and pepper. Add the olive oil to the skillet, when the oil shimmers, add the pork and sear on both sides for 2-3 minutes. Reduce the heat to medium and continue cooking for about 5 minutes, or until the pork chops are cooked through.
3. Remove the pork from the pan to a plate. Spread each pork chop with a layer of apple butter.
4. To the skillet, add the butter, garlic, apples, and sage. Cook 1-2 minutes then remove from the heat. Slide the pork back into the the skillet. Drizzle the balsamic vinegar over the pork. Transfer the skillet to the oven and broil for 2-3 minutes or until the apples are lightly charred.
5. Remove from the oven and top with fresh thyme. Spoon the butter over the pork chops. Serve and enjoy!