Company Worthy: Pork Chops with Berry-Bourbon Sauce

This recipe (from Family Circle magazine ages ago) is easy to make, tastes delicious and looks impressive all at the same time. I’ve made it on weeknights for our family and also for our Pastor’s family with great results.

Pork Chops with Berry-Bourbon Sauce


  • 1/2 tsp garlic salt
  • 1/2 tsp onion powder
  • 1/4 tsp pepper
  • 1/2 tsp dried thyme
  • 2 pork tenderoins (about 2 – 2 1/2 lbs total)


  • 2 tsp olive oil, plus more for pan
  • 1/2 small onion, finely chopped
  • 1/2 tsp dried thyme
  • 1/4 C black raspberry or blackberry jam
  • 1/4 C bourbon
  • 3 T apple cider vinegar
  • 2 T ketchup
  • 1/4 tsp garlic salt
  • 1 1/2 tsp cornstarch blended with 1 T water

In a small bowl, stir together the dry ingredients for the pork and rub it on the both sides of the chops.

Coat the bottom of an oven-safe pan with olive oil. Bake the pork chops uncovered in a 425 degree oven for 16-18 minutes, or until no longer pink. Let the meat rest for a few minutes.

For the sauce, heat the oil in a small saucepan over medium-heat. Add onion and thyme and cook for five minutes. Remove from heat. Stir in the jam, bourbon, vinegar, ketchup and garlic salt. Return to heat and simmer for seven minutes, stirring frequently.

Stir cornstarch and water mixture and then stir into the sauce. Cook one or two minutes more until thickened. Serve in a small dish along with the pork chops or on top of the pork.

Note: though I haven’t tried it, I bet this sweet and tangy sauce would also go well with grilled chicken.


Published in: on July 29, 2011 at 5:53 am  Leave a Comment  
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