Bourbon Blackberry Pork Chops (Printable)

Tender pork chops with sweet bourbon blackberry glaze, ready in 25 minutes.

# What Goes In:

→ 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 - 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 the 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 the 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. Once hot, add the pork chops and cook undisturbed for 4–5 minutes on the first side.
04 - Flip the chops and cook another 4–5 minutes, or until the 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 of the fresh blackberries to the same skillet. Cook over medium heat, stirring gently, for 2–3 minutes until the berries soften and release their juices.
06 - Pour the prepared blackberry glaze into the skillet with the softened blackberries. Stir to combine and simmer for 1–2 minutes until warmed through.
07 - Return the 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 Tips:

01 -
  • The glaze hits every perfect note sweet from the blackberries, tangy from balsamic, and warm from bourbon
  • It comes together so quickly you could make it on a weeknight without breaking a sweat
  • People will think you spent hours on something that actually requires almost zero prep work
02 -
  • Pat those pork chops completely dry before seasoning or they will steam instead of develop that gorgeous sear
  • Let the glaze simmer just long enough to warm through, boiling it too long will make it thick and gummy
  • Use a meat thermometer rather than cutting into the chops to check doneness
03 -
  • Let the pork chops rest for at least 5 minutes before serving so they stay juicy
  • Make extra glaze and keep it in the fridge for quick weeknight meals later
  • If the glaze seems too thick, add water one tablespoon at a time until it pours easily
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