Save Juicy boneless pork chops are pan-seared and finished with a luscious bourbon blackberry glaze, making for a quick yet impressive main dish bursting with sweet, tangy, and savory flavors. This American-style main dish is naturally gluten-free and can be prepared in just 25 minutes, making it a perfect choice for both busy weeknights and special occasions.
Save The combination of fresh blackberries and a hint of bourbon creates a rich, complex sauce that elevates simple pork chops into a gourmet meal. By searing the meat first and then finishing it in the reduced glaze, you ensure every bite is tender and coated in a glossy, flavorful finish.
Ingredients
For the 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
For the 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
- Step 1
- In a medium bowl, whisk together the blackberry preserves, water, bourbon, balsamic vinegar, olive oil, Dijon mustard, minced garlic, ½ teaspoon salt, and ⅛ teaspoon black pepper until fully combined. Set aside.
- Step 2
- Pat the pork chops dry with paper towels.
- Step 3
- In a small bowl, mix 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon paprika. Season both sides of the pork chops evenly with this mixture.
- Step 4
- Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Once hot, add the pork chops and cook undisturbed for 4–5 minutes on the first side.
- Step 5
- Flip the chops and cook another 4–5 minutes, or until the internal temperature reaches 145°F (63°C). Adjust heat as needed to prevent burning.
- Step 6
- Transfer the cooked pork chops to a plate and tent loosely with foil to keep warm.
- Step 7
- In the same skillet, add 1 cup of the fresh blackberries (reserve ½ cup for garnish). Cook over medium heat, stirring gently, for 2–3 minutes until the berries soften and release their juices.
- Step 8
- Pour the prepared blackberry glaze into the skillet with the softened blackberries. Stir to combine and simmer for 1–2 minutes until warmed through.
- Step 9
- Return the pork chops to the skillet, spooning glaze over them. Simmer 1–2 minutes more, just until the chops are coated and heated through.
- Step 10
- To serve, plate the pork chops, spoon the bourbon blackberry glaze generously over the top, and garnish with reserved fresh blackberries and sprigs of fresh thyme.
Zusatztipps für die Zubereitung
Um die perfekte Kruste zu erzielen, ist es wichtig, die Koteletts vor dem Würzen gründlich mit Küchenpapier trocken zu tupfen. Verwenden Sie ein Fleischthermometer, um sicherzustellen, dass die Kerntemperatur genau 145°F (63°C) erreicht, damit das Fleisch saftig bleibt und nicht austrocknet. Achten Sie beim Reduzieren der Glasur darauf, die Hitze bei Bedarf anzupassen, damit der Zucker in den Beerenmarmeladen nicht verbrennt.
Varianten und Anpassungen
Für eine andere Fruchtnote können Sie die Brombeermarmelade und die frischen Brombeeren durch Himbeerprodukte ersetzen. Wer es gerne etwas würziger mag, gibt eine Prise zerstoßene rote Paprika in die Glasur. Wenn Sie Koteletts mit Knochen bevorzugen, verlängern Sie die Garzeit in der Pfanne um einige Minuten.
Serviervorschläge
Dieses Gericht harmoniert hervorragend mit cremigen Kartoffelstampf, gerösteten Süßkartoffeln oder einem leichten grünen Salat. Als passende Weinbegleitung empfehlen wir einen fruchtigen Pinot Noir oder einen spritzigen Sauvignon Blanc, die die süß-sauren Aromen der Brombeersauce unterstreichen.
Save With its deep purple glaze and vibrant fresh berries, this dish is as beautiful as it is delicious. Enjoy a restaurant-quality meal right in the comfort of your own home!
Recipe Questions
- → Can I use frozen blackberries instead of fresh?
Yes, frozen blackberries work well in the glaze. Thaw them first and drain excess liquid before adding to the skillet. For garnish, fresh berries provide better texture and appearance.
- → What can I substitute for bourbon?
Apple juice or apple cider mixed with a teaspoon of vanilla extract makes a non-alcoholic alternative. For a different boozy option, try brandy or dark rum which complement the blackberry flavors nicely.
- → How do I know when the pork is done?
Use a meat thermometer to check the internal temperature reaches 145°F (63°C). The meat should feel firm but springy when pressed, and juices should run clear when pierced.
- → Can I make the glaze ahead of time?
The glaze mixture can be prepared up to 2 days in advance and stored in the refrigerator. Bring it to room temperature before cooking, as cold glaze may lower the pan temperature too quickly.
- → What sides pair best with this dish?
Mashed potatoes soak up the extra glaze beautifully. Roasted sweet potatoes complement the sweetness, while a light arugula salad with vinaigrette cuts through the richness. Creamy polenta or wild rice also work wonderfully.
- → Can I use bone-in pork chops instead?
Absolutely. Bone-in chops add extra flavor and tend to stay juicier. Increase cooking time by 2–3 minutes per side, and verify doneness with a meat thermometer rather than relying solely on time.