Ingredients
- 4 bone-in pork chops (about 1 inch thick, ~8 oz each)
- 1 tbsp olive oil
- 1 tsp salt
-
½ tsp black pepper
For the sauce:
- 1 ½ cups fresh blackberries (or frozen, thawed)
- 1 medium jalapeño, seeded and finely diced (leave some seeds for more heat)
- 2 tbsp honey
- 2 tbsp apple cider vinegar
- ¼ cup brown sugar (packed)
- ½ cup chicken broth
- 1 tsp soy sauce
-
1 tbsp butter
Season the pork chops on both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and sear the chops for about three to four minutes per side, until golden brown and the internal temperature reaches 145°F.
Remove them from the pan and keep them covered loosely with foil while you make the sauce. In the same skillet, add the diced jalapeño and cook for about a minute, then stir in the blackberries, honey, apple cider vinegar, brown sugar, chicken broth, and soy sauce.
Let the mixture simmer for six to eight minutes, stirring occasionally, until the blackberries break down and the sauce thickens slightly. Finish the sauce by stirring in the butter until glossy, then taste and adjust with more honey for sweetness or more vinegar for tang. Return the pork chops to the skillet, spoon the sauce over them, and cook for another minute or two so the flavors come together.
Serve the chops with the sweet and sour blackberry jalapeño sauce generously poured on top, and if you like, garnish with fresh thyme, parsley, or extra blackberries.