Bourbon Blackberry Pork Chops (Printable version)

Tender pan-seared pork with sweet-tangy bourbon blackberry glaze

# 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 (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

# Directions:

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 completely dry with paper towels. Mix 1 teaspoon salt, ½ teaspoon pepper, and paprika in a small bowl. Rub seasoning mixture evenly over both sides of each chop.
03 - Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Place pork chops in hot pan and cook undisturbed for 4–5 minutes until deeply browned.
04 - Flip chops and cook another 4–5 minutes until internal temperature reaches 145°F. Adjust heat as needed to prevent over-browning. 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 softened and releasing juices.
06 - Pour prepared blackberry glaze into skillet with softened berries. Stir to combine and simmer 1–2 minutes until warmed through and slightly thickened.
07 - Return pork chops to skillet, spooning glaze generously over each piece. Simmer 1–2 minutes until chops are coated and heated through. Plate chops, top with bourbon blackberry glaze, and garnish with reserved fresh blackberries and thyme sprigs.

# Expert Advice:

01 -
  • The bourbon blackberry glaze creates that sticky, restaurant quality finish in just 25 minutes
  • Pork chops stay incredibly juicy thanks to a quick sear and gentle glaze finish
  • The sweet and savory combination feels fancy but comes together with pantry staples
02 -
  • Letting the pork chops rest after searing prevents the juices from running out when you return them to the glaze
  • Do not overcrowd the pan or the chops will steam instead of developing that beautiful caramelized crust
  • The glaze thickens quickly as it cools, so remove it from heat slightly earlier than you think
03 -
  • If the glaze becomes too thick, add a splash of water or chicken broth to thin it out
  • A pinch of crushed red pepper in the glaze adds subtle warmth that complements the bourbon
  • Make extra glaze and keep it in the refrigerator for quick weeknight meals
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