Bourbon Blackberry Pork Chops (Printable)

Tender pork chops in a rich bourbon blackberry glaze with sweet and savory notes.

# What you need:

→ Blackberry Glaze

01 - ½ cup blackberry preserves
02 - ¼ cup water
03 - 2 tablespoons bourbon
04 - 2 tablespoons balsamic vinegar
05 - 1 tablespoon extra virgin olive oil
06 - 1 teaspoon Dijon mustard
07 - ½ teaspoon garlic, minced
08 - ½ teaspoon kosher salt
09 - ⅛ teaspoon black pepper

→ Pork Chops

10 - 1½ pounds boneless pork chops (about 4 chops, ¾ to 1-inch thick)
11 - 1 teaspoon kosher salt
12 - ½ teaspoon black pepper
13 - ½ teaspoon paprika
14 - 2 tablespoons extra virgin olive oil
15 - 1½ cups fresh blackberries, divided
16 - Fresh thyme for garnish

# How to make it:

01 - In a medium bowl, whisk together blackberry preserves, water, bourbon, balsamic vinegar, olive oil, Dijon mustard, minced garlic, ½ teaspoon salt, and ⅛ teaspoon black pepper until fully combined. Set aside.
02 - Pat pork chops dry with paper towels. Mix 1 teaspoon salt, ½ teaspoon black pepper, and paprika in a small bowl. Season both sides of pork chops evenly with the mixture.
03 - Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add pork chops and cook undisturbed for 4-5 minutes on the first side.
04 - Flip chops and cook another 4-5 minutes, or until internal temperature reaches 145°F. Adjust heat as needed to prevent burning. Transfer to a plate and tent loosely with foil to keep warm.
05 - In the same skillet, add 1 cup of fresh blackberries (reserve ½ cup for garnish). Cook over medium heat, stirring gently, for 2-3 minutes until berries soften and release their juices.
06 - Pour the prepared blackberry glaze into the skillet with softened blackberries. Stir to combine and simmer for 1-2 minutes until warmed through.
07 - Return pork chops to the skillet, spooning glaze over them. Simmer 1-2 minutes more until chops are coated and heated through. Plate the pork chops, spoon bourbon blackberry glaze generously over the top, and garnish with reserved fresh blackberries and sprigs of fresh thyme.

# Helpful Hints:

01 -
  • The glaze comes together in minutes but tastes like something from a high end restaurant
  • Bourbon and blackberries create this sophisticated sweet and smoky flavor profile
  • Everything cooks in one pan so cleanup is practically nonexistent
02 -
  • Do not skip the resting step or your pork will lose all those delicious juices onto the cutting board
  • The glaze thickens quickly as it cools so serve immediately while it is still pourable
  • If your chops are thinner than an inch reduce the cooking time or they will dry out
03 -
  • Let your chops come to room temperature for 20 minutes before cooking for even searing
  • Use a meat thermometer instead of cutting into the meat to check doneness
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