Bourbon Blackberry Pork Chops (Printable)

Tender pan-seared pork chops coated in a rich bourbon blackberry glaze, ready in just 25 minutes for an easy yet elegant dinner.

# What You'll Need:

→ Blackberry Bourbon 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 - Whisk together blackberry preserves, water, bourbon, balsamic vinegar, olive oil, Dijon mustard, minced garlic, ½ teaspoon salt, and ⅛ teaspoon black pepper in a medium bowl until fully combined. Set aside.
02 - Pat pork chops dry with paper towels. Mix 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon paprika in a small bowl. Season both sides of the pork chops evenly with this 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 until internal temperature reaches 145°F. Adjust heat as needed to prevent burning. Transfer to a plate and tent loosely with foil.
05 - Add 1 cup fresh blackberries to the same skillet (reserve ½ cup for garnish). Cook over medium heat, stirring gently, for 2–3 minutes until berries soften and release 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 coated and heated through. Plate the pork chops, spoon glaze generously over the top, and garnish with reserved fresh blackberries and fresh thyme.

# Expert Suggestions:

01 -
  • The glaze comes together in minutes but tastes like something that simmered all afternoon
  • Bourbon and blackberries create a sophisticated flavor profile that still feels comforting and familiar
02 -
  • Crowding the pan lowers the temperature and creates gray, steamed meat instead of beautifully seared chops, so cook in batches if needed
  • The glaze thickens quickly as it cools, so do not overreduce it in the pan or it will become too sticky to spoon
03 -
  • Pre-measure all your glaze ingredients before starting the pork so you can move quickly once the meat hits the pan
  • Let your chops sit at room temperature for 20 minutes before cooking for more even results
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