Bourbon Blackberry Pork Chops

The first time I made this dish was on a rainy Tuesday when I needed something to lift my spirits. I had a half-empty jar of blackberry preserves staring back at me from the fridge and a bottle of bourbon someone had gifted me months ago. The way the kitchen filled with that sweet, tangy aroma as the glaze simmered made me stop in my tracks. Sometimes the best meals come from improvising with what you have on hand.

Last summer, I served these chops at a small dinner party and watched my friend literally scrape her plate clean. She kept asking what I put in the sauce, and when I mentioned bourbon, her eyes lit up. Now its her go-to request whenever she comes over, and I always keep an extra jar of blackberry preserves in the pantry just in case.

Ingredients

• Blackberry preserves: The base of your glaze, so choose one you would eat on toast straight from the jar
• Bourbon: Adds warmth and depth that cuts through the fruit sweetness
• Boneless pork chops: Go for chops about an inch thick so they cook evenly without drying out
• Fresh blackberries: Some get cooked down into the sauce, some stay fresh for that burst of texture on top
• Balsamic vinegar: The secret ingredient that balances all the flavors with just enough acidity
• Dijon mustard: Just a tablespoon adds that subtle tang that makes people wonder what makes it so good

Instructions

Make the glaze:

Whisk together the preserves, water, bourbon, balsamic vinegar, olive oil, Dijon mustard, garlic, salt, and pepper until smooth. Set it aside and trust that this simple mixture is about to transform everything.

Season the pork:

Pat the chops dry with paper towels, then rub them with the salt, pepper, and paprika mixture on both sides. Getting the surface dry helps them develop that gorgeous crust you want.

Sear the chops:

Heat the olive oil in a large skillet over medium heat until it shimmers, then add the pork chops. Let them cook undisturbed for 4 to 5 minutes until deeply golden, then flip and cook another 4 to 5 minutes until they reach 145°F.

Rest the meat:

Move the chops to a plate and tent them loosely with foil while you make the sauce in the same pan. Those resting minutes are non-negotiable for juicy meat.

Build the sauce:

Toss the fresh blackberries into the hot skillet and cook them for 2 to 3 minutes until they soften and release their juices. Pour in the glaze and let everything simmer together for a minute or two.

Bring it together:

Return the pork chops to the skillet, spooning that luscious sauce over them repeatedly. Let them hang out for just another minute or two until theyre coated and warmed through.

Finish with flair:

Plate each chop with generous amounts of sauce, then scatter the reserved fresh blackberries and thyme sprigs on top like you are plating at a restaurant.

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My husband said this was the best pork chop he had ever had, and that is saying something considering his mothers Sunday roasts. There is something about the way the bourbon and blackberries play together that feels sophisticated but still comforting.

Choosing Your Blackberry Preserves

I have learned through trial and error that the quality of your preserves makes or breaks this dish. Avoid anything with high fructose corn syrup or artificial flavors. You want preserves with actual fruit chunks and real sugar. The better the preserves, the more complex and satisfying your glaze will be.

Getting That Perfect Sear

The sound of pork hitting a hot skillet is one of my favorite kitchen sounds. Do not rush the preheating step, and whatever you do, do not move the chops around while they sear. That crust is where all the flavor lives, and it only happens when you let the meat make contact with the pan undisturbed.

Wine Pairing That Works

A fruity Pinot Noir or even a slightly oaky Chardonnay stands up beautifully to the bold flavors here. The wine should not compete with the bourbon, but rather complement its warmth. I once served this with a light Pinot and my guests kept commenting on how well they played together.

• Let the meat rest at least 5 minutes before slicing into it
• If your glaze gets too thick, splash in a little more water
• The sauce is just as good over roasted chicken or pork tenderloin

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This is the kind of recipe that makes weeknight dinners feel like a special occasion without the fuss.

Recipe FAQs

→ What temperature should pork chops be cooked to?

Cook pork chops to an internal temperature of 145°F (63°C) as measured by a meat thermometer. This ensures they are safe to eat while remaining juicy and tender.

→ Can I use bone-in pork chops instead?

Yes, bone-in pork chops work well. Just increase the cooking time by a few minutes on each side and verify the internal temperature reaches 145°F.

→ What can I substitute for the bourbon?

You can replace the bourbon with additional blackberry preserves mixed with a teaspoon of vanilla extract, or use apple juice for a non-alcoholic version that still provides sweetness and depth.

→ How do I know when the glaze is ready?

The glaze is ready when it's warmed through and slightly thickened, about 1-2 minutes of simmering. It should coat the back of a spoon and have a glossy appearance.

→ What sides pair well with this dish?

Mashed potatoes, roasted sweet potatoes, or a light green salad complement the sweet and savory flavors. The dish also pairs nicely with roasted vegetables like asparagus or Brussels sprouts.

→ Can I make the glaze ahead of time?

Yes, whisk together the glaze ingredients up to a day in advance and store in the refrigerator. Bring to room temperature before using, as cold glaze may lower the pan temperature too quickly.