Chef Tom's succulent Blackberry Pork Chops recipe are the perfect show-stopping meal! Use thick-cut, boneless pork chops, grilled and topped with a Balsamic Blackberry Rosé Sauce. Elevate your dinner with these juicy, flavorful chops!
WHAT YOU'LL LOVE
- The sauce builds in stages while the pork rests untouched. Starting the blackberries in shallot- and thyme-infused oil, then adding wine, then finishing with balsamic and hot sauce, layers flavor progressively rather than dumping everything in at once.
- A blended dry rub combines two distinct seasoning profiles. Using equal parts Fin & Feather and Honey Chipotle on the chops gives a more complex crust than either seasoning alone would provide.
- Direct-to-indirect grilling locks in char before finishing gently. Starting the chops hot on GrillGrates builds color and grill marks, then moving to the indirect zone lets them cook through without burning.
- Resting the chops before slicing keeps the juices in the meat. A five-minute rest after grilling allows the juices to redistribute, so slicing doesn't release them all onto the cutting board.
Blackberry Pork Chops
Tom Jackson
Rated 5.0 stars by 3 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
20 minutes
Cook Time
31 minutes
Calories
381
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Blackberry Pork Chops! These thick-cut boneless Creekstone Farms Duroc pork chops are grilled over high heat, then topped off with a Balsamic Blackberry Rosé Sauce!
Ingredients
- 4 (1 1/2” thick) boneless pork chops, trimmed from a Creekstone Farms Duroc Pork Loin
-
1 part Plowboys BBQ Fin & Feather Seasoning
-
1 part R Butts R Smokin’ Honey Chipotle Seasoning
-
2 tbsp extra virgin olive oil
- 1/4 cup shallot, minced
- 1 large sprig fresh thyme
-
Plowboys BBQ Fin & Feather Seasoning
- 3 cups (12 oz) blackberries
- 1 cup rosé wine
-
1 tbsp Orlando Balsamic Vinegar
-
1/4 - 1/2 tsp Hoff & Pepper Smoken Ghost Hot Sauce
-
1/2 -1 tsp Noble Saltworks Maple Smoked Turbinado Sugar
Balsamic Blackberry Rosé Sauce:
Directions
- Preheat the Yoder Smokers YS640s Pellet Grill to 450ºF, set up for direct grilling with GrillGrate grilling panels in place over the fire box. Push the baffle all the way in, creating both direct and indirect grilling zones.
- Warm a Finex 10” Cast Iron Skillet over medium heat. Add the oil and let it get hot. Add the shallot and sprig of thyme. Cook until the shallots are translucent and beginning to brown. Add the blackberries and season with Plowboys BBQ Fin & Feather. Cook, stirring for a minute. Add the rosé wine. Bring to a simmer. Lower the heat and let gently simmer while the preparing the pork.
- Season your pork chops with equal parts Plowboys BBQ Fin & Feather Seasoning and R Butts R Smokin’ Honey Chipotle Seasoning on all sides.
- When the blackberries have broken down in the skillet, and most of the liquid is evaporated, add the Orlando Balsamic Vinegar and season with Hoff & Pepper Smoken Ghost Hot Sauce and Noble Saltworks Maple Smoked Turbinado Sugar, to taste. Cover with a lid to hold warm for service.
- Place the chops on the GrillGrates and grill, turning when blow grill marks are established. Flip and turn the chops until browned to your preference, then move to the indirect side of the grill to finish cooking. The chops are done when the internal temperature reaches 135ºF - 140ºF. Remove and rest five minutes before slicing.
- Slice and serve the pork chops topped with the Balsamic Blackberry Rosé Sauce.
Recipe Note
Recipe FAQ
Why build the blackberry sauce in stages instead of combining everything at once?
Starting with shallots and thyme in oil, then adding the blackberries and wine, and finishing with balsamic and hot sauce layers flavor progressively — each addition has time to develop before the next goes in.
Why use two different seasonings on the pork chops instead of one?
Combining equal parts Fin & Feather and Honey Chipotle seasoning creates a more complex crust than either rub alone would provide.
Why move the chops from direct to indirect heat partway through cooking?
Starting over direct heat on the GrillGrates builds color and defined grill marks quickly. Moving to the indirect zone afterward lets the chops finish cooking through gently, without risking a burnt exterior.
What internal temperature should the pork chops actually reach?
This recipe lists 135-140°F, but USDA's minimum safe internal temperature for whole pork is 145°F. Cook to at least 145°F to make sure the chops are fully safe before slicing and serving.
Why rest the chops for five minutes before slicing?
This lets the juices redistribute throughout the meat, so slicing doesn't release them all onto the cutting board.
How indoor-friendly is this recipe?
4 out of 5 — the sauce and a hot cast iron skillet for the chops both work well on a stovetop; the grill mainly adds char and a bit of smoke flavor.
Recipe Highlights
Staged sauce building: Adding ingredients progressively rather than all at once lets each flavor develop fully.
A blended dry rub: Combining two seasonings creates more complexity than either alone.
Direct-to-indirect grilling: This locks in char before finishing the chops gently to avoid burning.
The five-minute rest: This keeps the juices in the meat rather than lost on the cutting board.
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Nutrition
Nutrition
- Nutrition Serving Size
- 9.75 oz
- per serving
- Calories
- 381
- Carbs
- 14 grams
- Protein
- 26 grams
- Fat
- 20 grams
- Sodium
- 488 milligrams
