Grilled Bourbon-Blackberry Pork Chops with Rosemary Butter

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pork chops glazed with a sweet and tangy bourbon-blackberry sauce, finished with a herbaceous rosemary butter for a rich, smoky summer grill dish. This American-inspired pork recipe, ready in about 28 minutes, pairs bone-in pork chops, blackberries, bourbon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 18 min Serves 4 American cuisine 420 cal/serving

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Ingredients

4 (1-inch thick) bone-in pork chops
1 cup fresh blackberries
1/4 cup bourbon
2 tbsp brown sugar
1 tbsp apple cider vinegar
4 tbsp unsalted butter
2 tsp chopped fresh rosemary
1 1/2 tsp salt
1 tsp black pepper
2 tbsp olive oil

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Instructions

Step 1: Season 4 bone-in pork chops evenly with 1 1/2 tsp salt and 1 tsp black pepper on both sides, then drizzle with 2 tbsp olive oil to coat.
Step 2: In a small saucepan over medium heat, combine 1 cup fresh blackberries, 1/4 cup bourbon, 2 tbsp brown sugar, and 1 tbsp apple cider vinegar. Simmer for 10 minutes, mashing berries occasionally, until sauce thickens and coats the back of a spoon. Strain sauce through a fine sieve and set aside.
Step 3: Preheat grill to medium-high heat, approximately 400°F. Place pork chops on the grill and cook for 5-6 minutes per side until internal temperature reaches 145°F and chops have nice grill marks.
Step 4: While pork chops cook, melt 4 tbsp unsalted butter in a small skillet over low heat and stir in 2 tsp chopped fresh rosemary. Remove from heat.
Step 5: Remove chops from grill and brush generously with bourbon-blackberry sauce, then drizzle with rosemary butter. Rest pork chops for 5 minutes before serving.