Save The first time I made these pork chops, I was trying to use up a jar of blackberry preserves that had been sitting in my refrigerator door for months. My kitchen filled with this incredible aroma of bourbon and fruit, and my roommate wandered in asking what smelled so fancy. We stood around the stove watching the glaze bubble, dipping spoons in when we thought the other wasnt looking, and I realized Id accidentally created something worth repeating.
Last summer, I served these at a small dinner party when my brother visited from out of town. Hes usually pretty quiet about food, but he actually asked for the recipe before hed even finished his plate. Watching everyone go quiet for that first bite, then start chatting about how the flavors worked together, thats the kind of kitchen moment that sticks with you.
Ingredients
- Blackberry preserves: The base of your glaze, so grab something youd actually eat on toast
- Bourbon: Adds warmth and depth, plus the alcohol burns off leaving just the flavor
- Balsamic vinegar: Cuts through the sweetness and gives the glaze that restaurant-quality sheen
- Boneless pork chops: Look for ones about an inch thick so they cook through without drying out
- Fresh blackberries: Some get cooked down into the sauce, some stay fresh for that burst of juice on top
Instructions
- Make the glaze:
- Whisk together the blackberry preserves, water, bourbon, balsamic vinegar, olive oil, Dijon mustard, garlic, salt, and pepper in a medium bowl until smooth.
- Season the pork:
- Pat the chops completely dry with paper towels, then rub them with the salt, pepper, and paprika mixture on both sides.
- Sear the chops:
- Heat olive oil in a large nonstick skillet over medium heat until it shimmers, then add the pork and cook without touching them for 4 to 5 minutes until deeply golden.
- Flip and finish:
- Turn the chops and cook another 4 to 5 minutes until they reach 145°F internally, then transfer to a plate and tent with foil.
- Build the sauce:
- Add 1 cup of fresh blackberries to the same skillet and cook for 2 to 3 minutes until softened, then pour in your glaze and simmer until everything bubbles together.
- Bring it all together:
- Return the pork to the skillet, spooning that gorgeous purple sauce over the chops, and warm through for 1 to 2 minutes before serving with fresh blackberries and thyme scattered on top.
Save My friend Sarah swears this recipe got her through a rough week when cooking felt like too much effort. Something about the combination of hands-off cooking and that final flourish of fresh berries makes dinner feel special even on a Tuesday.
Choosing the Right Pork
Thin pork chops are the enemy here. They cook too fast and dry out before you can get any color on them. I learned this the hard way before I knew better. Shoot for chops that are at least three-quarters of an inch thick, and if you can only find thin ones, just reduce the cooking time and check the temperature early.
Serving Ideas
Mashed potatoes are classic for a reason, they soak up that sauce beautifully. But roasted sweet potatoes bring their own sweetness that plays really nicely with the blackberries, and a crisp green salad with vinaigrette cuts through the richness.
Make It Your Own
Raspberry works just as well if blackberries feel too fancy or are out of season. The color shifts slightly but the tart sweetness is still there. A tiny pinch of crushed red pepper in the glaze adds this subtle warmth that makes people ask whats different.
- Try peach preserves in summer when stone fruit is everywhere
- Swap bourbon for apple cider vinegar if youre avoiding alcohol
- Double the glaze and keep leftovers in the fridge for a quick chicken dinner later in the week
Save These pork chops have become my go-to when I want to make someone feel taken care of without spending hours in the kitchen. Good food should taste like you tried harder than you actually had to.
Questions & Answers
- → Can I use frozen blackberries instead of fresh?
Yes, frozen blackberries work well in the glaze. Thaw them first and drain excess liquid before adding to the skillet. For garnish, fresh berries provide better texture and appearance.
- → What can I substitute for bourbon?
Apple juice or apple cider mixed with a teaspoon of vanilla extract makes a good non-alcoholic alternative. For a different flavor profile, try substituting with whiskey, brandy, or omitting the alcohol entirely and increasing the balsamic vinegar slightly.
- → How do I know when the pork chops are done?
Use a meat thermometer to check the internal temperature reaches 145°F (63°C). The chops should feel firm but springy when pressed gently, and the juices should run clear. Let them rest for a few minutes before serving.
- → Can I make the glaze ahead of time?
Absolutely. Mix the glaze ingredients up to 2 days in advance and store in an airtight container in the refrigerator. Bring to room temperature before using, as cold glaze may lower the pan temperature and affect cooking time.
- → What sides pair best with this dish?
Roasted sweet potatoes, garlic mashed potatoes, or wild rice complement the sweet and savory flavors. For lighter options, try a crisp arugula salad with vinaigrette or steamed green beans with almonds.
- → Can I use bone-in pork chops?
Yes, bone-in chops work great. They typically need an additional 2-3 minutes per side. The bone adds flavor and helps keep the meat moist during cooking. Adjust cooking time based on thickness and use a thermometer for best results.