# Directions:
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 the spice 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. 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 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 bourbon blackberry glaze generously over the top, and garnish with reserved fresh blackberries and fresh thyme sprigs.
