Pin The first time I made these pork chops, my kitchen smelled like a fancy restaurant. Something about bourbon hitting hot blackberry preserves creates this incredible aroma that makes everyone wander in asking whats for dinner.
I served this at a small dinner party last fall and my friend actually asked if there was a secret ingredient. The way the tangy berries cut through the rich pork makes each bite feel balanced and complete.
Ingredients
- Blackberry preserves: The base of your glaze and a shortcut that actually works better than fresh berries would here
- Bourbon: Adds warmth and depth that pairs surprisingly well with the fruitiness
- Balsamic vinegar: Balances the sweetness with just enough acidity to keep things interesting
- Boneless pork chops: Go for ones thats about an inch thick so they have time to develop a crust without drying out
- Fresh blackberries: Some get cooked down into the sauce and some stay fresh for that burst of juice when you bite into them
Instructions
- Whisk together your glaze:
- Combine the blackberry preserves, water, bourbon, balsamic vinegar, olive oil, Dijon mustard, garlic, half teaspoon salt, and eighth teaspoon black pepper in a medium bowl until smooth
- Season the pork:
- Pat the chops dry with paper towels then mix the remaining salt, pepper and paprika and coat both sides evenly
- Sear to perfection:
- Heat olive oil in a large nonstick skillet over medium heat, add the pork and cook undisturbed for 4 to 5 minutes until a golden brown crust forms
- Flip and finish:
- Cook another 4 to 5 minutes until the internal temperature hits 145°F then transfer to a plate and cover loosely with foil
- Build the sauce:
- Add 1 cup fresh blackberries to the same skillet and cook 2 to 3 minutes until softened then pour in the glaze and simmer 1 to 2 minutes
- Bring it together:
- Return the pork to the skillet, spoon glaze over the chops and simmer 1 to 2 minutes more until coated and heated through
Pin My husband who normally claims not to like fruit with meat went back for seconds. The fresh thyme on top makes everything look beautiful and adds this subtle herbal note that ties it all together.
Making It Your Own
Raspberry preserves work beautifully here if thats what you have in the fridge. I have also made this with peaches in the summer and it was just as good.
Serving Suggestions
Mashed potatoes are perfect for soaking up every drop of that glaze. Roasted sweet potatoes add a nice sweetness that plays well with the blackberries.
Wine Pairing
A fruity Pinot Noir or a crisp Sauvignon Blanc cuts through the richness beautifully. The fruit notes in the wine mirror the blackberries without overwhelming the dish.
- Let the meat rest a few minutes before slicing to keep all those juices inside
- If your chops are thinner than an inch reduce the cooking time by a minute or two each side
- Double the glaze if you want extra sauce for serving at the table
Pin This is the kind of dinner that makes weeknight cooking feel like a special occasion without actually being complicated.
Recipe Q&A
- → What temperature should pork chops be cooked to?
Cook pork chops to an internal temperature of 145°F (63°C) as measured by a meat thermometer. Let them rest for a few minutes after cooking to allow the juices to redistribute throughout the meat.
- → Can I use frozen blackberries instead of fresh?
Yes, frozen blackberries work well in the glaze. Thaw them first and drain any excess liquid before adding to the skillet. For garnish, fresh blackberries provide the best presentation and texture.
- → Is the alcohol cooked out of the bourbon?
The bourbon simmers for several minutes which reduces but doesn't eliminate all alcohol content. If you prefer to avoid alcohol completely, substitute with additional blackberry preserves or apple juice for sweetness.
- → Can I make the glaze ahead of time?
Absolutely! Prepare the glaze mixture up to 2 days in advance and store it in an airtight container in the refrigerator. Bring it to room temperature before using, and add a splash of water if it has thickened too much.
- → What sides pair well with these pork chops?
Mashed potatoes, roasted sweet potatoes, or wild rice complement the sweet and savory flavors beautifully. A light arugula salad with vinaigrette helps balance the richness, and roasted vegetables like asparagus or Brussels sprouts make excellent additions.
- → Can I use bone-in pork chops instead?
Bone-in pork chops work wonderfully and often have more flavor. Allow for slightly longer cooking time—about 1-2 minutes per side—to ensure the meat reaches the proper temperature near the bone.