Caramelized Apple Butter–Topped Pork Chops

I’m repeating this headnote from the recipe for Simple Glazed Pork Chops (page 111) because it’s really important: I’ve found that folks tend to overcook pork. Though there was a time everyone thought it had to be nearly overcooked, it’s now been found safe to eat it a little less done—by which I mean with just the very faintest hint of pink (as in just barely pink, not actually fully pink) in the center. You never want to eat raw pork. Also, the first time you make this recipe you may want to buy an extra chop to “play with.” I’ve found broiler intensity varies significantly from oven to oven, so it’s tough to give you the precise time on this one. And timing really does matter here, as the chop needs to be cooked through on the inside before the sauce burns. Once you figure out the perfect timing with that one chop, you’ll always know exactly how long to broil your pork chops, whether you’re making this recipe or one of the other broiled pork chop recipes. So it really is worth a one-time effort that will take less than 10 minutes. When purchasing apple butter, look for it next to the peanut butter and jelly in your grocery store.