Bourbon Blackberry Pork Chops (Print Version)

Tender pork chops with a rich bourbon blackberry glaze, ready in 25 minutes.

# Components:

→ 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

# Directions:

01 - In a medium bowl, whisk together blackberry preserves, water, bourbon, balsamic vinegar, olive oil, Dijon mustard, minced garlic, ½ teaspoon kosher salt, and ⅛ teaspoon black pepper until fully combined. Set aside.
02 - Pat the 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 spice mixture.
04 - Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Once shimmering, add pork chops and cook undisturbed for 4 to 5 minutes on the first side until golden.
05 - Flip the chops and cook another 4 to 5 minutes, or 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 retain warmth.
07 - In the same skillet, add 1 cup fresh blackberries (reserving ½ cup for garnish). Cook over medium heat, stirring gently, for 2 to 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 to 2 minutes until warmed through.
09 - Return pork chops to the skillet, spooning glaze over them. Simmer 1 to 2 minutes more until chops are coated and heated through.
10 - Transfer pork chops to serving plates, spoon bourbon blackberry glaze generously over top, and garnish with reserved fresh blackberries and fresh thyme sprigs.

# Expert Advice:

01 -
  • The bourbon blackberry glaze creates this incredible caramelized exterior on the pork that makes even mediocre cuts taste restaurant-quality.
  • You can pull this together in under 30 minutes but everyone will think you spent hours crafting the complex flavors.
02 -
  • Overcooking pork chops by even two minutes can turn them tough, so I finally invested in a good instant-read thermometer after ruining an entire dinner party's worth of expensive chops.
  • The thickness of your glaze changes dramatically depending on whether your preserves contain pectin, so watch consistency rather than strictly following the timing.
03 -
  • Take the pork chops out of the refrigerator 20 minutes before cooking to take the chill off, which helps them cook more evenly and prevents the dreaded tough exterior/raw interior problem.
  • After adding the bourbon to the hot pan, tilt it slightly away from you to avoid any steam burns if it flames briefly, a little trick a chef friend taught me after I singed my eyebrows once.
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