Save The scent of bourbon hitting hot blackberries still takes me back to a rainy Tuesday when I was trying to impress dinner guests with something I had literally never attempted before. The glaze bubbled up dramatically and I panicked, thinking I had ruined everything, but that caramelized mess turned out to be the best version of this dish I have ever made.
My sister still talks about the night I served these pork chops when she was going through a rough breakup. She took one bite, closed her eyes, and said this was exactly the kind of comfort food she did not know she needed until that moment.
Ingredients
- Blackberry preserves: These form the base of the glaze and I have found that a high quality fruit preserve makes a noticeable difference in the final depth of flavor
- Bourbon: The warmth and vanilla notes cut through the sweetness of the berries while adding that restaurant quality finish
- Balsamic vinegar: This provides the necessary acid to balance all that fruit sweetness and creates that gorgeous glossy finish
- Boneless pork chops: I prefer these about ¾ to 1 inch thick because they cook evenly and stay juicy while developing a nice crust
- Fresh blackberries: Reserve half for garnish because those little bursts of fresh fruit against the rich glaze make every bite interesting
Instructions
- Make the glaze:
- Whisk together the blackberry preserves, water, bourbon, balsamic vinegar, olive oil, Dijon mustard, minced garlic, ½ teaspoon salt, and ⅛ teaspoon black pepper in a medium bowl until fully combined
- Season the pork:
- Pat the pork chops completely dry with paper towels then mix the remaining salt, pepper, and paprika in a small bowl and season both sides generously
- Sear the chops:
- Heat the olive oil in a large nonstick skillet over medium heat until shimmering then add the pork chops and cook undisturbed for 4 to 5 minutes until a golden brown crust forms
- Flip and finish:
- Turn the chops and cook another 4 to 5 minutes until the internal temperature reaches 145°F then transfer to a plate and tent loosely with foil
- Prepare the berries:
- Add 1 cup of the fresh blackberries to the same skillet and cook over medium heat for 2 to 3 minutes until they soften and release their juices
- Add the glaze:
- Pour the prepared blackberry glaze into the skillet with the berries and stir to combine then simmer for 1 to 2 minutes until warmed through and slightly thickened
- Coat and serve:
- Return the pork chops to the skillet, spooning glaze over them, and simmer 1 to 2 minutes more just until coated then serve with reserved fresh blackberries and thyme
Save These pork chops have become my go to when I want to make something that feels special without spending hours in the kitchen. There is something so satisfying about watching that deep purple glaze coat the meat and knowing that dinner is going to be memorable.
Getting The Right Sear
I used to constantly move my meat around in the pan until I learned that patience is literally the secret ingredient. Let those chops sizzle undisturbed and you will be rewarded with that restaurant quality caramelization that makes people ask what your secret is.
Fresh Versus Preserves
The combination of fresh berries and preserves gives you the best of both worlds. The preserves provide consistent sweetness and body while the fresh berries offer those bright juicy pops that break up the richness of the glaze.
Serving Suggestions
Mashed potatoes are classic for a reason because they soak up that glaze beautifully but roasted sweet potatoes add a lovely color contrast. A simple arugula salad with a light vinaigrette helps cut through the richness and freshens up the plate.
- Let the meat rest for a few minutes before slicing to keep all those juices inside
- Have your serving platter ready because this dish looks best straight from the pan
- Sprinkle the fresh thyme at the very last second so it stays vibrant
Save There is nothing quite like slicing into that first chop and seeing the juices run purple with the glaze. This is the kind of recipe that turns a regular Tuesday into something worth remembering.
Recipe FAQ
- → What temperature should pork chops be cooked to?
Pork chops should reach an internal temperature of 145°F (63°C) for safe consumption while remaining juicy and tender.
- → Can I use bone-in pork chops instead?
Yes, bone-in pork chops work well with this glaze. Simply increase the cooking time by 2-3 minutes per side to ensure they cook through completely.
- → What can I substitute for bourbon?
You can replace bourbon with additional apple juice, more balsamic vinegar, or a splash of apple cider vinegar for a similar tangy depth without alcohol.
- → How do I know when the glaze is ready?
The glaze is ready when it bubbles gently, thickens slightly, and coats the back of a spoon. This typically takes 1-2 minutes of simmering.
- → What sides pair well with these pork chops?
Mashed potatoes, roasted sweet potatoes, wild rice, or a fresh arugula salad complement the sweet and savory flavors beautifully.