Save to Pinterest The first time I made these pork chops, my husband walked through the door and stopped dead in his tracks. The kitchen smelled like blackberries and caramelized something wonderful, and he asked if I'd secretly become a chef. That moment of accidentally impressive cooking has kept me coming back to this recipe ever since.
Last summer, my sister was visiting and we were both too tired to cook anything complicated. I threw these together in twenty minutes, and she literally licked her plate clean. Now she texts me every time she makes them, which is often because it's become her go to for impressing dinner guests without actually trying.
Ingredients
- Blackberry preserves: The shortcut base for the glaze that gives you all that fruit sweetness without needing fresh berries for the sauce itself
- Bourbon: Adds this smoky warmth that cuts through the sweetness and makes the whole dish taste grown up
- Balsamic vinegar: The secret ingredient that balances everything and adds that restaurant quality depth
- Boneless pork chops: Cook evenly and quickly, making them perfect for a weeknight dinner that still feels special
- Fresh blackberries: Tossed in at the end for those bright pops of tart freshness against the rich glaze
Instructions
- Make your glaze first:
- Whisk together the blackberry preserves, water, bourbon, balsamic, olive oil, Dijon, garlic, half teaspoon salt, and eighth teaspoon pepper until completely smooth. Set it aside and try not to drink it.
- Prep your pork:
- Pat the chops completely dry with paper towels, then mix the remaining salt, pepper, and paprika in a small bowl and rub it all over both sides of the meat.
- Sear those chops:
- Heat the olive oil in a large nonstick skillet over medium heat until it shimmers, then add the pork and cook without touching it for 4 to 5 minutes until you get this gorgeous golden crust.
- Flip and finish:
- Cook another 4 to 5 minutes on the other side until the internal temperature hits 145°F, then move them to a plate and cover with foil.
- Build the sauce:
- Toss one cup of fresh blackberries into the same skillet and cook for 2 to 3 minutes until they soften and release their juices, then pour in the glaze and warm it through.
- Put it all together:
- Return the pork to the skillet and spoon that beautiful sauce over everything for 1 to 2 minutes, then serve with the reserved fresh berries and some thyme sprinkled on top.
Save to Pinterest This recipe has become my thing for dinner parties because people lose their minds over it. Something about the combination of sweet fruit and savory meat just works, and presenting it with those fresh blackberries on top makes me look way more fancy than I actually am.
Perfecting The Glaze
The preserves give you consistency, but the fresh berries add texture and bright pops of flavor. I've learned that whisking the glaze really thoroughly before cooking prevents any separation later, and letting it simmer just briefly keeps the fruit flavor fresh rather than cooked down.
Choosing Your Pork
Look for chops that are about an inch thick because thinner ones will dry out before they develop that nice crust. Boneless is easier for serving, but if you find beautiful bone in chops, just add a couple minutes to the cooking time and you'll be fine.
Serving Ideas
Mashed potatoes are classic here because they soak up all that extra sauce, but roasted sweet potatoes add this nice caramel flavor that plays well with the bourbon. A simple arugula salad with lemon vinaigrette cuts through the richness perfectly.
- Crusty bread for sopping up every last drop of sauce
- A glass of Sauvignon Blanc or Pinot Noir to echo the fruit notes
- Roasted green beans or asparagus for something fresh on the side
Save to Pinterest These pork chops manage to feel fancy enough for company but easy enough for a random Tuesday, and that's exactly the kind of recipe I want in my back pocket.
Recipe FAQs
- → What temperature should pork chops be cooked to?
Cook pork chops until they reach an internal temperature of 145°F (63°C) for safe, juicy results. Use a meat thermometer to check the thickest part of the chop.
- → Can I use bone-in pork chops instead?
Yes, bone-in pork chops work well with this glaze. Increase the cooking time by 2-3 minutes per side to account for the bone, and verify the internal temperature reaches 145°F.
- → What can I substitute for bourbon?
Replace bourbon with additional apple juice, apple cider vinegar, or a splash of rum. The alcohol cooks off, but the substitute should still provide depth and acidity.
- → How do I prevent the glaze from becoming too thick?
If the glaze reduces too much while simmering, add 1-2 tablespoons of water to thin it out. The sauce should coat the back of a spoon without being sticky or gummy.
- → Can I make the blackberry glaze ahead of time?
Yes, whisk the glaze ingredients together and store in the refrigerator for up to 3 days. Bring to room temperature before using, and add fresh blackberries during the final cooking step.
- → What sides pair well with these pork chops?
Mashed potatoes, roasted sweet potatoes, or wild rice complement the sweet glaze beautifully. For a lighter option, serve with arugula salad dressed in vinaigrette.