Pork Chops with Blackberry Mustard Sauce
Elevate your dinner table with these elegant Pork Chops with Blackberry Mustard Sauce—an irresistible combination of sweet, tangy, and savory flavors! Perfectly seared bone-in pork chops are paired with a rich, velvety sauce made from fresh blackberries, Dijon mustard, a touch of honey, and aromatic thyme. The result is a harmonious blend of robust and fruity notes that will transform a simple weeknight dinner into a restaurant-quality feast. This 35-minute recipe is easy to follow and versatile, pairing beautifully with mashed potatoes, roasted vegetables, or even a crisp side salad for a well-rounded meal. Ideal for impressing guests or treating yourself to a gourmet experience at home!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons shallots, finely diced
- 2 cloves garlic, minced
- 1 cup blackberries
- 1 cup chicken stock
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 teaspoon fresh thyme leaves
Instructions
Season both sides of the pork chops with salt and pepper. Let them rest at room temperature for about 10 minutes to allow the seasoning to penetrate the meat.
Heat a large skillet over medium-high heat and add olive oil. Once the oil is shimmering, add the pork chops and sear for 4-5 minutes on each side until golden brown and the internal temperature reaches 145°F (63°C). Remove the pork chops from the skillet and set aside to rest.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the diced shallots and sauté for 2-3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Add the blackberries to the skillet and cook for 2 minutes, gently mashing them with the back of a spoon to release their juices.
Pour in the chicken stock and bring to a simmer. Let the sauce reduce for 5-7 minutes, stirring occasionally, until it thickens slightly.
Stir in the Dijon mustard, honey, and fresh thyme. Cook for 1-2 minutes to combine the flavors. Taste and adjust seasoning with more salt or pepper if needed.
Return the pork chops to the skillet, spoon the sauce over the top, and let them sit in the sauce for 2-3 minutes to warm through.
Serve the pork chops with generous spoonfuls of the blackberry mustard sauce on top. Pair with mashed potatoes or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 761 mg | 33% | |
| Total Carbohydrate | 9.6 g | 3% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 6.6 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 414 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
