# What You'll Need:
→ Blackberry Glaze
01 - ½ cup blackberry preserves
02 - ¼ cup water
03 - 2 tablespoons bourbon
04 - 2 tablespoons balsamic vinegar
05 - 1 tablespoon extra virgin olive oil
06 - 1 teaspoon Dijon mustard
07 - ½ teaspoon garlic, minced
08 - ½ teaspoon kosher salt
09 - ⅛ teaspoon black pepper
→ Pork Chops
10 - 1 ½ pounds boneless pork chops (about 4 chops, ¾ to 1-inch thick)
11 - 1 teaspoon kosher salt
12 - ½ teaspoon black pepper
13 - ½ teaspoon paprika
14 - 2 tablespoons extra virgin olive oil
15 - 1 ½ cups fresh blackberries, divided
16 - Fresh thyme, for garnish
# How To Make It:
01 - 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.
02 - Pat the pork chops dry with paper towels. Mix 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon 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. Once hot, add the pork chops and cook undisturbed for 4–5 minutes on the first side.
04 - Flip the chops and cook another 4–5 minutes, or until the internal temperature reaches 145°F. Adjust heat as needed to prevent burning.
05 - Transfer the cooked pork chops to a plate and tent loosely with foil to keep warm.
06 - 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.
07 - Pour the prepared blackberry glaze into the skillet with the softened blackberries. Stir to combine and simmer for 1–2 minutes until warmed through.
08 - 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. Plate the pork chops, spoon the bourbon blackberry glaze generously over the top, and garnish with reserved fresh blackberries and sprigs of fresh thyme.
