Bourbon Blackberry Pork Chops (Print Version)

Tender pan-seared pork with sweet bourbon blackberry glaze

# What You'll 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 - 1 ½ pounds boneless pork 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 - 1 ½ cups fresh blackberries, divided
16 - Fresh thyme for garnish

# How to Make:

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 paprika in a small bowl. Season both sides of pork chops evenly with the spice 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 until well-browned.
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. 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 coated and heated through. Plate chops, spoon glaze generously over top, and garnish with reserved fresh blackberries and fresh thyme.

# Expert Advice:

01 -
  • The glaze comes together in minutes but tastes like something from a high end restaurant
  • Perfect balance of sweet, tangy, and savory means every bite is interesting
  • Quick enough for a weeknight yet impressive enough for dinner guests
02 -
  • Dry the pork chops thoroughly before seasoning, otherwise moisture prevents proper searing and you will miss out on that gorgeous caramelized crust
  • Let the glaze simmer just enough to warm through and coat the back of a spoon, but do not overreduce or it will become too sticky and sweet
  • Use a meat thermometer rather than timing alone, because pork thickness varies and overcooked chops cannot be salvaged
03 -
  • Let your pork chops sit at room temperature for 20 minutes before cooking to ensure even cooking
  • Do not overcrowd the pan, and cook in batches if necessary to maintain proper searing temperature
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