These Bourbon Blackberry Pork Chops are rich, savory, and just the right amount of sweet. Juicy, pan-seared pork chops are finished in a glossy blackberry glaze made with bourbon, balsamic vinegar, and fresh berries. The result is a bold, slightly tangy sauce that complements the pork perfectly and feels elevated without adding much extra work. For another bourbon favorite, make sure to check out our bourbon chicken!
Why You’ll Love This Recipe
This dish balances sweet and savory in a way that feels intentional, not overpowering. The blackberry glaze adds depth and brightness, while the pork chops stay tender and flavorful. It’s simple enough for a weeknight but impressive enough for guests.
Tips for Success
- Pat the pork chops dry to get a good sear.
- Don’t move the chops while they cook, this helps develop a crust.
- Cook to 145°F and let rest briefly to keep them juicy.
- Simmer the glaze just long enough to thicken without over-reducing.
How to Serve
This dish pairs well with sides that can soak up the extra glaze or balance the richness:
- Mashed potatoes or roasted potatoes
- Garlic Parmesan Rice
- Roasted green beans or Parmesan roasted asparagus
- A simple green side salad
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to keep the pork tender and the glaze smooth.
Bourbon Blackberry Pork Chops
Ingredients
Blackberry Glaze
- ½ cup blackberry preserves
- ¼ cup water
- 2 tablespoons bourbon
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- ½ teaspoon Dijon mustard
- ½ teaspoon garlic, minced
- ½ teaspoon kosher salt
- â…› teaspoon black pepper
Pork Chops
- 1½ pounds boneless pork chops, about 4 chops, ¾-1 inch thick
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons extra virgin olive oil
- 1½ cups fresh blackberries, divided
- Fresh thyme, for garnish
Instructions
- In a medium bowl, whisk together blackberry preserves, water, bourbon, balsamic vinegar, olive oil, Dijon mustard, garlic, salt, and pepper. Set aside.
- Pat pork chops dry with paper towels.
- In a small bowl, combine salt, pepper, and paprika. Season both sides of the pork chops.
- Heat olive oil in a large skillet over medium heat. Add pork chops and cook for 4-5 minutes on the first side without moving.
- Flip and cook another 4-5 minutes, or until the internal temperature reaches 145°F. Transfer to a plate and loosely cover with foil.
- In the same skillet, add 1 cup fresh blackberries. Cook for 2-3 minutes, stirring gently, until softened.
- Pour in the blackberry glaze and simmer for 1-2 minutes until warmed through.
- Return pork chops to the skillet and spoon glaze over the top. Cook for another 1-2 minutes, just until heated through and coated.
- Serve topped with remaining fresh blackberries and thyme.
This recipe was inspired by the Bourbon Blackberry Pork Chops on iamhomesteader.com
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