Bourbon Blackberry Pork Chops (Printable)

Juicy pork chops with a sweet and tangy bourbon blackberry glaze, ready in just 25 minutes.

# Components:

→ Blackberry Glaze

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→ Pork Chops

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# Method:

01 - Whisk together blackberry preserves, water, bourbon, balsamic vinegar, olive oil, Dijon mustard, minced garlic, ½ teaspoon salt, and ⅛ teaspoon black pepper in a medium bowl until fully combined. Set aside.
02 - Pat pork chops dry with paper towels. Mix 1 teaspoon salt, ½ teaspoon black pepper, and paprika in a small bowl. Season both sides of the pork chops evenly with this mixture.
03 - Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add pork chops and cook undisturbed for 4–5 minutes on the first side. Flip and cook another 4–5 minutes until internal temperature reaches 145°F. Adjust heat as needed to prevent burning.
04 - Transfer cooked pork chops to a plate and tent loosely with foil to keep warm.
05 - Add 1 cup fresh blackberries to the same skillet. Cook over medium heat, stirring gently, for 2–3 minutes until berries soften and release their juices.
06 - Pour the prepared blackberry glaze into the skillet with the softened blackberries. Stir to combine and simmer for 1–2 minutes until warmed through.
07 - Return pork chops to the skillet, spooning glaze over them. Simmer 1–2 minutes more until chops are coated and heated through. Plate the pork chops, spoon glaze generously over the top, and garnish with reserved fresh blackberries and fresh thyme sprigs.

# Expert Advice:

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  • The glaze comes together in minutes but tastes like something from a restaurant kitchen
  • Bourbon adds this incredible depth that makes people ask whats your secret
  • One pan means less cleanup and more time enjoying your meal
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  • Letting the pork rest after searing keeps it juicy when you return it to the glaze
  • The glaze thickens quickly as it cools, so dont reduce it too much in the pan
  • Internal temperature is more reliable than cook time for perfectly done pork
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  • Pat the pork really dry before seasoning to get the best sear
  • Let the skillet get properly hot before adding the chops
  • Use a meat thermometer instead of cutting into the meat to check doneness
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