Bourbon Blackberry Pork Chops (Printable)

Juicy pork chops pan-seared and glazed with bourbon blackberry sauce for a quick, impressive main dish.

# What You 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 minced garlic
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 pepper in a medium bowl until fully combined. Set aside.
02 - Pat pork chops dry with paper towels. Mix 1 teaspoon salt, ½ teaspoon pepper, and paprika in a small bowl. Season both sides of each chop 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. Flip and cook another 4–5 minutes until internal temperature reaches 145°F. Adjust heat as needed to prevent burning.
04 - Transfer cooked pork chops to a plate and tent loosely with foil to keep warm while preparing the sauce.
05 - Add 1 cup fresh blackberries to the same skillet over medium heat. Cook, stirring gently, for 2–3 minutes until berries soften and release their juices.
06 - Pour the prepared glaze into the skillet with softened blackberries. Stir to combine and simmer for 1–2 minutes until warmed through and slightly thickened.
07 - Return pork chops to the skillet, spooning glaze over them. Simmer 1–2 minutes more until chops are coated and heated through.
08 - Plate the pork chops and spoon bourbon blackberry glaze generously over the top. Garnish with reserved fresh blackberries and sprigs of fresh thyme.

# Expert Advice:

01 -
  • The glaze comes together in minutes but tastes like you spent forever reducing it
  • Bourbon and blackberries create this incredible sweet smoky depth that makes everything better
  • It looks restaurant fancy but is totally achievable on a Tuesday night
02 -
  • Patting the pork completely dry before seasoning is the difference between getting a nice sear and ending up with sad gray meat
  • Letting the chops cook undisturbed on that first side is where all the flavor lives, so resist the urge to peek
  • The glaze thickens quickly in the heat, so keep an eye on it once you add it to the pan
03 -
  • If you want a little heat, add a pinch of crushed red pepper to the glaze and it takes on this whole spicy sweet dimension
  • The sauce works just as well with raspberry preserves if blackberries aren't looking good at the store
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