Save to Pinterest The evening I first made these bourbon blackberry pork chops, my kitchen filled with this incredible fruity aroma that had my roommate wandering in from the living room. She stood watching me spoon that glossy purple glaze over the seared chops, asking what on earth I was making. That dinner became an instant favorite in our apartment, mostly because it looks like something from a restaurant but comes together in under thirty minutes on a weeknight.
Last summer I served this at a small dinner party when my friend Sarah announced she was moving away. We sat around my tiny dining table, plates stained with that gorgeous dark glaze, talking late into the night about memories and new beginnings. Something about this dish feels celebratory, like it understands that good food marks the moments worth remembering.
Ingredients
- Blackberry preserves: The base of our glaze, this creates that luscious consistency and deep berry flavor
- Bourbon: Adds warmth and complexity, cutting through the sweetness with just enough edge
- Balsamic vinegar: Provides acidity that balances everything and gives the glaze its beautiful shine
- Boneless pork chops: Quick cooking and easy to serve, these are the perfect canvas for our flavorful sauce
- Fresh blackberries: They burst gently in the pan, creating little pockets of juicy brightness in every bite
- Fresh thyme: The final touch that adds an earthy, aromatic finish tying all the flavors together
Instructions
- Make the glaze:
- Whisk together the blackberry preserves, water, bourbon, balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper until completely smooth. Set this aside while you prep everything else, giving the flavors a chance to get acquainted.
- Season the chops:
- Pat the pork chops thoroughly dry with paper towels, then mix the salt, pepper, and paprika in a small bowl. Rub this mixture generously over both sides of each chop, pressing gently to help it adhere.
- Sear to perfection:
- Heat the olive oil in your large skillet over medium heat until it shimmers. Add the pork chops and let them cook undisturbed for 4 to 5 minutes until a golden brown crust forms, then flip and cook another 4 to 5 minutes until they reach 145°F internally.
- Rest the meat:
- Transfer the chops to a plate and tent them loosely with foil. This step feels unnecessary but gives the juices time to redistribute, ensuring each bite stays impossibly juicy.
- Build the sauce:
- In the same skillet, add one cup of fresh blackberries and cook them for 2 to 3 minutes until they soften and release their juices. Pour in the glaze, stir everything together, and let it simmer for a minute or two until warmed through.
- Bring it together:
- Return the pork chops to the skillet, spooning that gorgeous glaze over them repeatedly. Let everything simmer together for just 1 to 2 minutes more until the chops are coated and heated through.
Save to Pinterest My father tried this recipe recently and called me the next day to admit he had licked his plate clean. That moment of connection over something I created in my kitchen, now being enjoyed miles away in his, is exactly why I love sharing recipes that work.
Choosing the Right Pork
Look for chops that are about an inch thick with good marbling throughout. Thin cuts will dry out before the glaze has time to work its magic, while anything too thick takes longer to cook through. Boneless versions cook more evenly and are easier to serve, though bone-in will give you slightly more flavor if you do not mind the extra time.
Making It Your Own
The beauty of this recipe lies in its adaptability. Try swapping blackberry preserves for raspberry or cherry, adjusting the bourbon up or down depending on your preference for that warm bourbon kick. A pinch of crushed red pepper flakes adds subtle heat that plays beautifully against the sweet fruit.
Perfect Pairings
These pork chops shine alongside simple sides that do not compete with the bold flavors. Mashed potatoes soak up that extra glaze beautifully, while roasted sweet potatoes add natural sweetness that complements the fruit. A light arugula salad dressed simply with lemon cuts through the richness.
- Roasted Brussels sprouts with balsamic finish echo the glaze flavors
- Creamy polenta creates a perfect bed for those juicy chops
- Garlic roasted green beans add crunch and fresh color to the plate
Save to Pinterest There is something deeply satisfying about a meal that looks this impressive coming from your own kitchen. Enjoy every bite of this one.
Recipe Questions & Answers
- → Can I use frozen blackberries instead of fresh?
Yes, frozen blackberries work well for both the glaze and garnish. Thaw them slightly before adding to the skillet, and expect them to release more liquid than fresh berries. You may need to simmer the glaze a bit longer to reach the desired consistency.
- → What can I substitute for bourbon?
Apple juice or apple cider mixed with a teaspoon of vanilla extract makes a non-alcoholic alternative. For a different alcoholic option, try whiskey, brandy, or even a dark rum. Each will impart slightly different flavor notes to the final glaze.
- → How do I know when the pork chops are done?
Use a meat thermometer to check the internal temperature. Pork is safe to eat at 145°F (63°C). The chops should feel firm but springy when pressed, and the juices should run clear. Let them rest for a few minutes after cooking to allow the juices to redistribute.
- → Can I make this dish ahead of time?
The glaze can be prepared up to 3 days in advance and stored in the refrigerator. Reheat gently before using. For best results, cook the pork chops fresh, but you can season them a few hours ahead and keep them refrigerated until cooking time.
- → What sides pair well with these pork chops?
Mashed potatoes or roasted sweet potatoes complement the sweet glaze beautifully. A light arugula salad with vinaigrette balances the richness, while steamed green beans or roasted Brussels sprouts add color and nutrients to the plate.
- → Can I use bone-in pork chops instead?
Absolutely. Bone-in chops often have more flavor and stay juicier during cooking. Increase the cooking time by 2-3 minutes per side, and use a thermometer to ensure the meat near the bone reaches 145°F before serving.