Blackberry Ginger Balsamic Pork Chops

Looking for a weeknight dinner that feels special but won’t keep you in the kitchen? These Blackberry Ginger Balsamic Pork Chops hit that sweet-tangy, slightly spicy note we all crave. A quick marinade built with The Olive Leaf Blackberry Ginger Balsamic and Black Pepper Olive Oil caramelizes into a glossy glaze while the chops sear—hello, flavor.

Why it works

• Blackberry + ginger bring fruitiness and warm spice.
• Brown sugar + balsamic reduce into a shiny, sticky coating.
• Black Pepper Olive Oil boosts sear and adds subtle heat.

Ingredients

• 1 lb pork chops (about 4)
• 1/2 cup The Olive Leaf Blackberry Ginger Balsamic
• 1/4 cup brown sugar
• 2 Tbsp Dijon mustard
• 1 Tbsp sriracha (to taste)
• 2 Tbsp soy sauce
• 2 tsp garlic & herb seasoning (or 1 tsp each garlic powder + Italian herbs)
• 2 Tbsp The Olive Leaf Black Pepper Olive Oil, divided

Instructions

1. Marinate (30 min–overnight): In a zip bag, whisk balsamic, brown sugar, Dijon, sriracha, soy, seasoning, and 1 Tbsp Black Pepper Olive Oil. Add pork chops; press out air and massage to coat. Chill.
2. Sear: Heat remaining 1 Tbsp oil in a large skillet over medium-high. Remove chops from marinade (reserve liquid); shake off excess. Sear 3–5 minutes per side until golden.
3. Glaze: Pour reserved marinade into the skillet. Cook 3–5 minutes, turning chops once, until the sauce thickens and the pork reaches 145°F (rest 3 minutes). Spoon glaze over the top and serve.

Serve with

Creamy mashed potatoes, roasted green beans, or a simple arugula salad. A little extra Blackberry Ginger Balsamic drizzled at the table is never a bad idea.

Tips & swaps

• No sriracha? Use a pinch of red-pepper flakes.
• Thick chops (1–1¼ in.) may need a few minutes in a 350°F oven after searing.
• Make-ahead: Mix the marinade up to 3 days in advance.