As soon as I made my Bourbon Blackberry Chicken, I knew I had to try the flavor on pork chops, too. These Bourbon Blackberry Pork Chops come out tender and juicy, topped with a glossy blackberry glaze that’s sweet, tangy, and full of flavor. Fresh blackberries, a touch of bourbon, balsamic, and Dijon come together for a sauce that feels special without being fussy. Every bite (make sure you get a fresh blackberry!) hits the perfect balance of savory pork and fruity sweetness, and it’s an easy way to turn a simple dinner into something a little extra.
Ingredients & Substitutions
- Pork Chops: I used boneless pork chops about 3/4 to 1-inch thick for this recipe. Pat them dry and season with salt, pepper, and paprika. Bone-in chops would work, too, but they might just take a little longer to cook.
- Blackberry Preserves: These are the base of the glaze, thick and fruity with little chunks of berries. If you don’t have preserves, blackberry jam or jelly will work fine, too.
- Bourbon: Pick any bourbon you like, or one you’d actually sip! It adds depth and warmth to the glaze.
- Balsamic Vinegar: I tried the glaze without it the first time, and it felt like something was missing. A splash of balsamic adds a touch of natural sweetness and balances the flavors beautifully.
- Dijon Mustard: Dijon gives the glaze a little tangy kick. If you don’t have it, yellow mustard can be used in a pinch; it will change the flavor slightly, but it still tastes great.
- Fresh Blackberries: Most of these get cooked down to release their juices into the glaze, but I reserve a handful for garnish so the dish looks as good as it tastes.
- Olive Oil: Just a little to cook the pork chops and help bring the glaze together. You could swap in avocado or canola oil if that’s what you have on hand.
FAQs
Can I make the glaze without bourbon?
Yes! If you’d rather skip the bourbon, you can simply leave it out. The glaze will still be sweet, tangy, and full of blackberry flavor. For a little extra depth, you could add a splash of apple juice, a tiny bit of vanilla, or even 2 tablespoons of extra blackberry preserves.
Can I use bone-in pork chops?
Yes! Bone-in chops work beautifully; they’ll just need a few extra minutes to reach the proper internal temperature. Keep an eye on them so they stay juicy.
Can I make this ahead of time?
You can! Cook the pork chops and make the glaze, then store them separately in the refrigerator for up to 2 days. Reheat gently on the stove and spoon the glaze over before serving.
Can I use frozen blackberries?
Absolutely! Thaw them first and gently cook them down like fresh berries. The glaze will be just as flavorful.
Serving Ideas
- Roasted Vegetables: Think roasted carrots (I also have air fryer carrots), roasted Brussels sprouts, Parmesan Green Beans, or Roasted Asparagus for a colorful, flavorful side.
- Mashed Potatoes: Classic creamy mashed, mashed sweet potatoes, or even cauliflower mashed for a lighter option.
- Rice or Grain Sides: Garlic butter rice or seasoned rice.
- Bread Sides: Homemade cornbread, easy dinner rolls, or butter swim biscuits to soak up the blackberry glaze.
- Salads: A simple side salad is a great way to kick off the meal!
- Sweet Sides: Roasted sweet potatoes, candied carrots, or maple bacon butternut squash.
How To Store Bourbon Blackberry Pork Chops
Refrigerator: Store cooked pork chops and the glaze in separate airtight containers for up to 2 days. Keeping them separate helps the pork stay juicy. Reheat gently on the stove or in the microwave, then spoon the glaze over before serving.
Freezer: You can freeze the pork chops (without glaze) for up to 2 months. Thaw overnight in the fridge and reheat gently. Make a fresh batch of the glaze to serve—it tastes even better when made fresh!
Bourbon Blackberry Pork Chops
Ingredients
Blackberry Glaze
- ½ cup (72 g) blackberry preserves
- ¼ cup water
- 2 tablespoons bourbon
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic, minced
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
Pork Chops
- 1 ½ pounds boneless pork chops, about 4 chops, ¾ to 1-inch thick
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons extra virgin olive oil
- 1 ½ cups (216 g) fresh blackberries, divided
- fresh thyme, for garnish
Instructions
- To a medium bowl, add the blackberry preserves, water, bourbon, balsamic vinegar, olive oil, Dijon mustard, garlic, salt, and pepper. Whisk until fully combined. Set aside.
- Pat the pork chops dry with paper towels.
- In a small bowl, mix the salt, pepper, and paprika. Season both sides of the pork chops with the seasoning mixture.
- To a large nonstick skillet over medium heat, add the olive oil. Once the oil is hot, add the pork chops. Cook for 4-5 minutes on the first side without moving them. Flip and cook for another 4-5 minutes, or until the internal temperature reaches 145°F. Adjust the heat as needed to avoid burning.
- Transfer the cooked pork chops to a plate and loosely cover with aluminum foil to keep warm.
- To the same skillet, add 1 cup of the fresh blackberries. (Reserve ½ cup of blackberries for serving.) Cook over medium heat for 2-3 minutes, stirring gently, until the blackberries begin to soften and release their juices.
- Pour the prepared blackberry glaze into the skillet with the blackberries. Stir gently to coat the berries, then simmer the glaze for 1-2 minutes to warm through.
- Return the pork chops to the skillet. Spoon the glaze over the pork chops and let them simmer for 1-2 minutes, just until warmed through and coated in the sauce.
- To serve, spoon the blackberry glaze over the pork chops and garnish with the reserved fresh blackberries and fresh thyme.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I loved this recipe with chicken, and I love it with the pork chops, too! The blackberry glaze works so well with both.
Elizabeth
This is a fantastic dish. It seems so fancy, but it is quick to make and so flavorful!
Stephanie
Perfect balance of sweet and savory. It's super simple, but feels special.
Bella
The pork chops are nice and juicy, and that glaze reminds me of something you’d get at a nice restaurant, but made at home!
