Save The first time I made these bourbon blackberry pork chops was on a rainy Tuesday night when I needed something to elevate an ordinary weeknight dinner into something special. I had a jar of blackberry preserves sitting in the pantry from summer and a bottle of bourbon that only saw occasional use, and somehow the combination just clicked in my mind. My husband walked through the door just as the glaze was bubbling away, that unmistakable bourbon aroma mixing with the sweet smell of berries, and he immediately asked what special occasion we were celebrating. That moment of watching someone is eyes light up over a simple dinner made this recipe an instant staple in our rotation.
Last summer I served this for a small dinner party when my sister visited from out of town. She is notoriously picky about pork chops, always complaining they turn out dry or flavorless, so I was a little nervous. Watching her take that first bite, seeing her eyes widen and then immediately reach for more glaze, was honestly one of my favorite kitchen victories. She texted me two days later asking for the recipe and admitted she had made it twice already that week.
Ingredients
- Blackberry preserves: The foundation of the glaze, providing natural sweetness and deep berry flavor that fresh berries alone cannot achieve
- Bourbon: Adds warmth and complexity that cuts through the sweetness, creating that restaurant quality depth
- Balsamic vinegar: The secret acid component that brightens the glaze and prevents it from becoming cloyingly sweet
- Boneless pork chops: Quick cooking and easy to serve, though bone in works if you prefer more flavor from the bone
- Fresh blackberries: Added to the skillet for bursts of whole fruit texture and beautiful presentation
- Dijon mustard: Just enough to provide a subtle background note that makes you wonder what makes this glaze so addictive
Instructions
- Make the glaze:
- Whisk together preserves, water, bourbon, balsamic vinegar, olive oil, Dijon mustard, minced garlic, half teaspoon salt, and eighth teaspoon black pepper in a medium bowl until completely smooth.
- Prep the pork:
- Pat the pork chops thoroughly dry with paper towels, then mix the remaining salt, pepper, and paprika in a small bowl and season both sides of each chop generously.
- Sear the chops:
- Heat olive oil in a large nonstick skillet over medium heat, add the seasoned pork chops, and cook undisturbed for 4 to 5 minutes until a golden brown crust forms.
- Flip and finish:
- Turn the chops and cook another 4 to 5 minutes until they reach 145°F internally, then transfer to a plate and tent with foil to rest.
- Soften the berries:
- Add 1 cup fresh blackberries to the same skillet and cook over medium heat, stirring gently, for 2 to 3 minutes until they soften and release their juices.
- Add the glaze:
- Pour the prepared glaze mixture into the skillet with the berries and stir to combine, simmering for 1 to 2 minutes until warmed through and slightly thickened.
- Combine everything:
- Return the pork chops to the skillet, spooning that beautiful glaze over them, and simmer 1 to 2 minutes more until coated and heated through.
- Plating matters:
- Serve the chops topped generously with the bourbon blackberry glaze and scattered with the reserved fresh blackberries and thyme sprigs.
Save What started as an experiment with random pantry ingredients has become one of those recipes I find myself craving constantly. There is something about the way the bourbon mellows into the berries and the way it clings to the pork that feels simultaneously comforting and sophisticated. It is the kind of dish that makes you feel like a capable cook, even on a Tuesday.
Choosing the Right Pork
Look for boneless chops that are at least three quarters to one inch thick, because thinner ones will cook too quickly and dry out before developing any color. I have learned through disappointing dinners that the extra cost of quality pork is absolutely worth it for the difference in texture and juiciness. If you can find them, center cut chops are the most uniform and predictable.
Glaze Variations
Sometimes I swap in raspberry preserves and fresh raspberries for a slightly brighter flavor profile, or add a pinch of crushed red pepper to the glaze for a subtle kick that plays beautifully with the sweetness. Peach preserves work surprisingly well in the summer, especially when paired with fresh basil instead of thyme. The basic formula remains the same, and that is what makes this recipe so endlessly adaptable.
Perfect Pairings
The sweetness of the glaze needs something to ground it, and I have found that roasted sweet potatoes or a simple mashed potato work beautifully to soak up all that extra sauce. A sharp arugula salad with a vinaigrette provides the perfect bitter contrast to cut through the richness. For wine, a fruity Pinot Noir or even a glass of the same bourbon you used in the glaze feels just right.
- Make extra glaze and keep it in the refrigerator for up to a week
- If the glaze thickens too much, add water one teaspoon at a time until it reaches the right consistency
- The flavors actually improve overnight, so do not hesitate to make the glaze ahead of time
Save There is a quiet satisfaction in serving something so simple yet so deeply flavored. It is a reminder that the best meals often come from trusting your instincts and using what you have on hand.
Recipe FAQs
- → Can I use bone-in pork chops instead?
Yes, bone-in pork chops work well with this glaze. Increase cooking time by 2-3 minutes per side to ensure the meat reaches 145°F internally near the bone.
- → Is there a non-alcoholic substitute for bourbon?
You can replace bourbon with additional balsamic vinegar mixed with a teaspoon of vanilla extract or apple juice for similar depth without alcohol.
- → How do I know when the pork is done?
Use a meat thermometer to check that the internal temperature reaches 145°F. The pork should feel firm but springy when pressed gently, and juices run clear.
- → Can I make the glaze ahead of time?
The glaze mixture can be prepared up to 2 days in advance and stored in the refrigerator. Bring to room temperature before using for best consistency.
- → What sides pair well with this dish?
Mashed potatoes, roasted sweet potatoes, or wild rice complement the sweet glaze nicely. A light arugula salad with vinaigrette balances the richness.
- → Can I use frozen blackberries?
Frozen blackberries work for the garnish, though fresh berries provide better texture. Thaw frozen berries completely and pat dry before adding to the glaze.