Bourbon Blackberry Pork Chops (Print version)

Tender pan-seared pork coated in a sweet and tangy bourbon blackberry glaze, ready in 25 minutes.

# What You'll Need:

→ 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, ¾ to 1-inch thick (about 4 chops)
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. Rub seasoning evenly over both sides of each chop.
03 - Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add pork chops and cook undisturbed for 4–5 minutes until golden. 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 aluminum foil to keep warm while preparing the sauce.
05 - Add 1 cup fresh blackberries to the same skillet over medium heat. Cook gently, stirring occasionally, for 2–3 minutes until berries soften and release their juices.
06 - Pour the prepared blackberry glaze into the skillet with softened berries. Stir to combine and simmer for 1–2 minutes until warmed through and slightly thickened.
07 - Return pork chops to the skillet, turning to coat in the glaze. Simmer 1–2 minutes more until chops are heated through and well-coated.
08 - Plate pork chops and spoon bourbon blackberry glaze generously over the top. Garnish with reserved fresh blackberries and fresh thyme sprigs.

# Expert Tips:

01 -
  • The glaze comes together in minutes but tastes like something you simmered all afternoon
  • Pork chops can be so boring and dry, but this method keeps them juicy while adding restaurant-level flavor
  • Bourbon and blackberries sound fancy but this is totally manageable on a Tuesday night
02 -
  • Dry your pork chops thoroughly before seasoning—any moisture on the surface will prevent proper searing
  • Let the chops rest under foil while you make the sauce, or they'll lose those juices you worked so hard to keep inside
  • The glaze thickens quickly once it hits the hot pan, so have everything ready before you start
03 -
  • A pinch of crushed red pepper in the glaze adds subtle warmth that makes the fruit sing
  • Bone-in chops need about 2 extra minutes per side and reach the same 145°F internal temperature
Go back