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.