Save to Pins The first time I made bourbon blackberry pork chops was actually a happy accident. I had planned to grill the pork chops as usual, but a sudden summer thunderstorm had other plans. I grabbed blackberry preserves from the fridge, a splash of bourbon from the cabinet, and improvised my way to what became my husband's absolute favorite dinner. Now whenever the forecast looks unpredictable, this is the recipe that saves the day.
Last autumn, I served this dish at a small dinner party when my friend Sarah announced she was moving away. We laughed around the table, blackberry stained fingers pointing at stories from college, and somehow the meal became about more than just food. Now whenever I make these pork chops, I think of how the simplest dinners can become the most meaningful memories.
Ingredients
- Blackberry preserves: The base of your glaze, this provides natural sweetness and a deep fruit flavor that fresh berries alone cannot achieve
- Bourbon: Adds warmth and complexity, enhancing the blackberry flavor while cutting through the richness of the pork
- Balsamic vinegar: Provides acidity to balance the sweetness and helps create that glossy finish on the glaze
- Dijon mustard: The secret ingredient that adds depth and helps emulsify the glaze for better coating
- Boneless pork chops: Choose chops about ¾ to 1 inch thick for even cooking without drying out
- Fresh blackberries: Added to the skillet to burst and release their juices, creating pockets of fresh fruit flavor in every bite
Instructions
- Make the glaze:
- Whisk together the blackberry preserves, water, bourbon, balsamic vinegar, olive oil, Dijon mustard, minced garlic, half teaspoon salt, and eighth teaspoon black pepper until completely smooth
- Season the pork:
- Pat the pork chops dry with paper towels, then mix the remaining salt, pepper, and paprika and rub it generously over both sides of each chop
- Sear the chops:
- Heat olive oil in a large nonstick skillet over medium heat, add the 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 the internal temperature reaches 145°F, then transfer to a plate and cover loosely with foil
- Prepare the berries:
- Add 1 cup of fresh blackberries to the same skillet and cook over medium heat for 2 to 3 minutes, stirring gently until they soften and release their juices
- Add the glaze:
- Pour the prepared blackberry glaze into the skillet with the softened berries and stir to combine, simmering for 1 to 2 minutes until warmed through
- Coat and serve:
- Return the pork chops to the skillet, spooning the glaze over them, and simmer for 1 to 2 minutes more before serving with reserved fresh blackberries and thyme
Save to Pins These pork chops have become my go to for date night at home. Something about the combination of bourbon and blackberries feels special, yet it never requires more than half an hour from start to finish. Even my teenage son, who normally claims to dislike fruit with meat, asks for seconds when this hits the table.
Choosing the Right Pork
Look for boneless chops that are uniform in thickness, about ¾ to 1 inch thick, which helps them cook evenly without drying out. Thinner chops will overcook before developing a good sear, while thicker ones take too long to reach the center.
Getting the Perfect Sear
Pat the pork completely dry before seasoning, and let the pan get properly hot before adding the oil. That sizzle you hear is the sound of flavor developing, so resist the urge to move the chops around while that first side cooks.
Serving Suggestions
This dish pairs beautifully with mashed potatoes to catch all that extra sauce, or roasted sweet potatoes for a complementary sweetness. A simple arugula salad with vinaigrette cuts through the richness and adds a fresh contrast to the glazed pork.
- Mashed cauliflower works as a lighter alternative to potatoes
- Roasted Brussels sprouts with bacon add a bitter crunch that balances the sweet glaze
- Garlic bread is never a mistake for soaking up every drop of sauce
Save to Pins Whether it is a rainy Tuesday or a celebration dinner, these bourbon blackberry pork chops somehow make the evening feel a little more special. Here is to good food and the moments it creates.
Frequently Asked Questions
- → What internal temperature should pork chops reach?
Pork chops should reach 145°F (63°C) for safe consumption while remaining juicy and tender.
- → Can I use bone-in pork chops instead?
Yes, bone-in chops work well. Increase cooking time by 2-3 minutes per side to ensure they cook through completely.
- → What can I substitute for bourbon?
Apple juice or apple cider makes a good non-alcoholic alternative, though the flavor profile will be slightly sweeter and less complex.
- → How do I know when the glaze is ready?
The glaze is ready when it bubbles gently and thickens enough to coat the back of a spoon, typically after 1-2 minutes of simmering.
- → Can I make this dish ahead?
The glaze can be prepared up to 2 days in advance and stored refrigerated. Reheat gently before tossing with freshly cooked pork.
- → What sides pair best with this dish?
Mashed potatoes, roasted sweet potatoes, or a light arugula salad complement the sweet-savory flavors beautifully. A glass of Sauvignon Blanc or fruity Pinot Noir balances the richness.