Bourbon Blackberry Pork Chops (Print Version)

Pan-seared pork chops with 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 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 sprigs for garnish

# How to Make It:

01 - In a medium bowl, whisk together blackberry preserves, water, bourbon, balsamic vinegar, 1 tablespoon olive oil, Dijon mustard, minced garlic, ½ teaspoon kosher salt, and ⅛ teaspoon black pepper until fully combined. Set aside.
02 - Pat pork chops dry with paper towels to ensure proper browning.
03 - In a small bowl, combine 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon paprika. Season both sides of pork chops evenly with this seasoning mixture.
04 - Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Once hot, add pork chops and cook undisturbed for 4–5 minutes on the first side until golden.
05 - Flip chops and cook another 4–5 minutes until internal temperature reaches 145°F. Adjust heat as needed to prevent burning.
06 - Transfer cooked pork chops to a plate and tent loosely with aluminum foil to keep warm.
07 - In the same skillet, add 1 cup fresh blackberries (reserve ½ cup for garnish). Cook over medium heat, stirring gently, for 2–3 minutes until berries soften and release their juices.
08 - Pour prepared blackberry glaze into the skillet with softened blackberries. Stir to combine and simmer for 1–2 minutes until warmed through.
09 - Return pork chops to the skillet, spooning glaze over them. Simmer 1–2 minutes more until chops are coated and heated through.
10 - Plate pork chops, spoon bourbon blackberry glaze generously over the top, and garnish with reserved fresh blackberries and fresh thyme sprigs.

# Additional Tips::

01 -
  • It tastes like you spent hours cooking when you're actually done in under 30 minutes.
  • The glaze is bold and complex but never masks the natural sweetness of really good pork.
  • Fresh blackberries make it feel special without requiring any fancy technique or equipment.
02 -
  • Overcooking pork chops by even a minute turns them from succulent to dry, so use a thermometer and don't guess.
  • Fresh blackberries in the glaze make all the difference—they provide texture and brightness that jam alone can't deliver.
03 -
  • If your skillet starts smoking, lower the heat immediately—you want a sear, not a char that tastes bitter.
  • The glaze thickens as it cools, so serve this dish while the sauce is still glossy and pourable rather than waiting for it to set on the plate.
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