Savory seared pork chops are a natural match for tangy blackberries, and this pan sauce leans into that pairing beautifully. Balsamic vinegar and a splash of brandy deepen the flavor while honey rounds out the tartness, letting the Oregon blackberries shine. Best of all, these Blackberry Balsamic Pork Chops come together in one skillet in under thirty minutes — simple enough for a weeknight, impressive enough to share.
Kathryn from Urban Foodie Kitchen – urbanfoodiekitchen.com
2 boneless pork chops (about ¾ of a pound), about 1” thick (can pound down a bit if too thick)
1 teaspoon garlic salt
1 teaspoon dried thyme
½ teaspoon smokey paprika
½ teaspoon ground pepper
1 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoon honey
3 tablespoon balsamic vinegar
1 teaspoon dried shallots (or 2 teaspoons if using fresh)
½ tablespoon unsalted butter
Splash of brandy
6 ounces fresh or frozen Oregon blackberries
Step 1
Mix the garlic salt, thyme, paprika and ground pepper in a small bowl. Generously season both sides of the pork chops – reserving a small amount of the seasoning.
Step 2
Heat a skillet over medium-high heat. Add the olive oil and let it get hot. Add the pork chops to the pan, putting the side that was face down on the plate face up in the pan. Sprinkle with remaining seasoning. Sear for 4-5 minutes. Flip and sear for another 3 minutes or so, until the temperature reaches 140°F. Remove the pork chops from the pan, cover and keep warm.
Step 3
Turn the heat down to just below medium. Add the lemon juice and scrape the brown bits from the bottom of the pan. Add the remaining ingredients, including the blackberries, stir everything together and cook for about 4 minutes, until the blackberries are turning a pinkish color and releasing juices. Many of the blackberries will still be whole.
Step 4
Stir well and then add the pork chops to the pan. Heat for 2-3 minutes. Remove from pan and top each pork chop with sauce and blackberries. Serve with mashed or roasted potatoes or your side of choice. Enjoy!