Guardar Experience a sophisticated blend of flavors with these pan-seared boneless pork chops, finished with a luscious bourbon blackberry glaze. This dish perfectly balances savory meat with a sweet and tangy fruit reduction, creating a restaurant-quality main course that is ready in just 25 minutes. Ideal for a quick weeknight dinner or an impressive weekend feast, these chops are a testament to how simple ingredients can yield extraordinary results.
Guardar The secret to this recipe lies in the contrast between the seasoned, golden sear on the pork and the bright, glossy glaze. By whisking together blackberry preserves with a touch of Dijon mustard and balsamic vinegar, you create a deep, multi-dimensional sauce that clings beautifully to the meat, while the addition of fresh blackberries adds a burst of texture and acidity in every bite.
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
To ensure the best results, use a meat thermometer to pull the pork at exactly 145°F (63°C). Be mindful of allergens: this recipe contains mustard and while bourbon is distilled, those with high gluten sensitivity should choose a certified gluten-free brand. Each serving contains approximately 502 calories, 24g of fat, and 41g of protein.
Varianten und Anpassungen
For an extra kick, add a pinch of crushed red pepper to the glaze. If you prefer bone-in pork chops, you can substitute them easily; just increase the cooking time by a few minutes. You can also vary the fruit profile by using raspberry preserves and fresh raspberries for a slightly different tartness.
Serviervorschläge
Pair these chops with creamy mashed potatoes or roasted sweet potatoes to soak up the extra glaze. A light side salad also works perfectly to balance the richness. For a wine pairing, reach for a crisp Sauvignon Blanc or a fruity Pinot Noir to complement the blackberry notes.
Guardar These Bourbon Blackberry Pork Chops are a celebration of bold flavors and simple techniques. By combining the sweetness of fruit with the depth of bourbon, you transform a standard pork chop into an extraordinary culinary experience that is sure to become a favorite in your recipe rotation.
Preguntas frecuentes sobre recetas
- → ¿Cómo saber cuándo están bien cocidas las chuletas de cerdo?
Usa un termómetro de carne para verificar la temperatura interna. Las chuletas están perfectamente cocidas cuando alcanzan 63°C en la parte más gruesa. Esto asegura que estén seguras pero仍然 jugosas y tiernas.
- → ¿Puedo sustituir el bourbon por otro alcohol?
Sí, puedes usar brandy, whisky o incluso omitir el alcohol y agregar un poco más de vinagre balsámico. El bourbon aporta un sabor particular que combina excepcionalmente bien con las moras, pero otras opciones también funcionarán.
- → ¿Qué acompañamientos van bien con estas chuletas?
Puré de papas, papas asadas, camote al horno o una ensalada fresca son excelentes opciones. Los lados neutros como arroz o vegetales asados también complementan bien los sabores intensos del glaseado.
- → ¿Puedo usar chuletas con hueso?
Absolutamente. Las chuletas con hueso tendrán más sabor y jugosidad, pero necesitarán unos minutos adicionales de cocción. Ajusta el tiempo según el grosor y verifica siempre la temperatura interna.
- → ¿Cómo puedo hacer el plato un poco más picante?
Agrega una pizca de hojuelas de chile rojo triturado al glaseado. Esto añadirá un ligero calor que equilibra perfectamente la dulzura de las moras y el bourbon.
- → ¿Puedo preparar el glaseado con anticipación?
Sí, puedes mezclar todos los ingredientes del glaseado hasta 2-3 días antes y refrigerar en un recipiente hermético. Lo ideal es dejarlo a temperatura ambiente unos 15 minutos antes de usarlo para que se incorpore mejor.