# Ingredients:
→ 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
# Instructions:
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 prepared blackberry glaze into skillet with softened blackberries. Stir to combine and simmer for 1–2 minutes until warmed through.
07 - Return pork chops to skillet, spooning glaze over them. Simmer 1–2 minutes more until chops are coated and heated through. Plate chops, spoon bourbon blackberry glaze generously over top, and garnish with reserved fresh blackberries and thyme sprigs.
