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Juicy pork chops in a tasty balsamic, honey and mustard sauce with a hint of blackberries that are so quick and easy to make and so tasty that you’ll be making them all the time!
For todays recipe I use what I sometimes feel is an under appreciated ingredient, pork chops, and these balsamic honey and mustard pork chops are far from ordinary and certainly not boring! The pork chops are marinated in a tasty sauce that starts with the classic honey and mustard flavour combo to which balsamic vinegar is added along with garlic, soy sauce and sriracha for some heat. The ‘secret’ ingredient in the sauce is some blackberry jam which adds a hint of fruitiness and since you can change the flavour of the jam whenever you want you get a completely new dish each time.
To make these pork chops, you just need to marinate them in the sauce, cook then in a pan (or on the grill) and then cook the remaining marinade down into a thick and tasty sauce to serve over the chops. Not including the marinating time this recipe takes less that 20 minutes to make so if you marinate in the morning then dinner is ready in less than 15 minutes at night! I’ve made these balsamic honey and mustard pork chops so many time recently and I’m sure that they will become a staple in your meal rotation!
This time I served them over mashed potatoes (Which help soak up any extra sauce!) along with some simple sauteed spinach for a quick, easy and most of all tasty meal!
Balsamic Honey and Mustard Pork Chops
Prep Time: 5 minutes Marinate Time: 30 minutes Cook Time: 10 minutes Total Time: 45 minutes Servings: 4
Juicy pork chops in a tasty balsamic, honey and mustard sauce with a hint of blackberries that are so quick and easy to make and so tasty that you’ll be making them all the time!
ingredients
- 1 pound pork chops
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- 1/4 cup blackberry jam
- 2 tablespoons dijon mustard
- 1 tablespoon sriracha (or to taste)
- 1 tablespoon soy sauce (or tamari or omit for gluten-free)
- 2 cloves garlic, chopped
- 1 tablespoon oil
directions
- Marinate the pork chops in the mixture of the balsamic vinegar, honey, blackberry jam, mustard, sriracha, soy sauce and garlic for 30 minutes to overnight.
- Heat the oil in a large pan over medium-high heat, add the pork chops and cook until lightly golden brown on one side, about 3-5 minutes, flip them, add the marinade and cook until the pork chops are done, the sauce has come to a boil and thickened, about 3-5 minutes.
Option: Replace the blackberry jam with another jam like strawberry or apricot or omit it entirely.
Nutrition Facts: Calories 366, Fat 14g (Saturated 3g, Trans 0), Cholesterol 78mg, Sodium 471mg, Carbs 34g (Fiber 0.5g, Sugars 29g), Protein 24g
Nutrition by: 
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Reader Interactions
Comments
Jenny says Looks terrific Kevin!! Great flavors!
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- Maria says
Love that glaze!
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- Lisa Bynum says
Love the colors in this!
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- naomi says
I agree, pork chops are so under appreciated – I happen to be a big fan so I can't wait to try this recipe
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- Heather Christo says
WOW!!! these looks absolutely amazing- that sauce is everything!
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- Anonymous says
With all the calories, salt, sugar,etc., his is not exactly after-holiday-season-get-back-to-healthy-eating, but who cares! It sounds absolutely yummy and we're having it this evening!
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- Jody says
I made this before and it was good. I just se sugar free jam to cut back on sugar
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- KLo says
This was AB-SO-LUTELY DEELISH! THank you for sharing! Wondered if all those ingredients were really going to work together and they certainly do! Had the pork with basmati rice and steamed veggies.
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- kevin says
KLo: I'm glad you enjoyed it!
- Robert Sutton says
The best Pork Chop recipe I have ever had and my parents were from the south! Hade with Rosemary roasted potatoes artichoke.
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- kevin says
Robert Sutton: I'm glad you enjoyed them!
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- Kelly Epp says
Looks great! What herb have you sprinkled over it for serving?
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- kevin says
Kelly Epp: That is some curly parsley for garnish.
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- 2Foodies4U says
Kevin,I was wondering if you used and red pepper flakes? Asking because I'm the photo I thought I saw some. Looks amazing, can't wait to make this!
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- kevin says
2Foodies4U: I did not but you could use them in place of the sriracha!
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- Andrea Ruelas says
You're officially my hero for this recipe. I didn't change a thing and my family raved, and I was amazed at how quick it was to prepare. Even cleanup was a cinch! Had it with a simple salad and some roasted garlic mashed potatoes. This is going into the work night rotation!
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- Karyn says
I wondered if maybe you'd like to marry me and cook these pork chops every night?!
Kidding, but seriously, these are Good! All your recipes look amazing, I will be visiting this blog again and again.Reply
- Anonymous says
Four thumbs up from our dinner guests. I made it with homemade apricot jam, delicious.I will make it again.
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- Unknown says
Is there anything you could substitute for the Blackberry Jam?
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- kevin says
Raspberry jam would be nice!
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- Amanda Hereich says
Hello! How important is the blackberry jam when it comes down to the taste? This sounds awesomely delish! But I was curious, before I try to make it sand the jam.
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- Anonymous says
Can the ingredients be proportionally scaled down/up for different sized servings?
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- Anonymous says
I grilled them in the oven and they were awesome! The ingredients actually work well together
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- Jim says
Great flavor combination!! Thanks for sharing it! Please make sure that people understand that any time you use a marinade to make sauce, you must bring it to a boil to kill any bacteria that may have been picked up from the raw meat.
- kevin says
Jim: Yes, the sauce needs to boil for a few minutes while thickening.
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- C_Moore says
Do you have the recipes for the paired food items in the plated photo? Mashed potatoes and maybe spinach??
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- kevin says
C_Moore: I paired it with white cheddar mashed potatoes and spinach sauteed with onions, garlic and red pepper flakes in these photos. Enjoy!
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- carol says
can i use apricot jam?
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- kevin says
carol: Apricot jam would be amazing!
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- Suzy F. says
HI. Are they bone in porkchops and about how thick?
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- kevin says
Suzy F.: Bone in or boneless and about 3/4 inch thick. Enjoy!
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- Michelle Gwynn Jones says
Made these tonight.
Yummy
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- Anonymous says
I prefer a pork tenderloin over chops. Can i use the same marinade over a tenderloin? Does anyone know if a pork tenderloin cooks well over a grill? Thanks.
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- runnergirl says
I made this tonight and it was really good! I have leftovers that I need to figure out what to do with. I overcooked my chops a little bit, but otherwise they were very tasty. I think that marinade would work well for chicken, too. Thanks for sharing!
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- Unknown says
got these in bag 'o' marinade now…leftover rice…the sauce is very tasty…this is my new pork loin chop go to…my other was far too boring!!
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- Unknown says
Does it make a very noticeable difference if you omit the jam completely?
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- kevin says
Unknown: You can omit the jam or replace it with another jam. If you omit the jam, test the sauce for the balance of sweetness and add extra honey as desired.
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- Anonymous says
My colour is different. Its almost black because of soy and balsamic.
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- Lacey says
Made this tonight for dinner and it turned out great. I marinated the pork overnight and it was so quick to cook after getting home from work. This is a simple recipe that delivers a lot of flavor. If I make this again, I would definitely let the sauce cook a little longer to get even thicker. I think this sauce would also work well on chicken or even salmon.
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- Andrea says
Blackberry and Salmon with goat cheese is a favorite at a local seafood restaurant. It’s amazing! Funny thing I found this recipe looking for a copycat salmon dish! lol
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- Crissy says
Very yummy recipe! I added a couple chicken breasts to the marinade, will make again!
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- Wes Conley says
Very good recipe. Recommend marinating overnight. Highly recommend!!!!
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- Gary R Gribbell says
This looks like a great recipe for sous vide. I haven’t seen any SV recipes, do you do any?
But I like all the recipes I have tried.
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- kevin says
This would be great in a sous vide!
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- Susan says
I just made this. I only had raspberry preserves, so that’s what I used. Absolutely delicious! Perfectly balanced and bright. Nice job! Thank you!!!
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- Deb says
Thank you for all your splendid creative recipes. We have made many, and all are deliciously superb. Totally 5* and thoroughly enjoyable.
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- Heidi says
Kevin, this was an absolutely amazing dish! I have even made it with apple jam because I know that apple’s pair well with pork and it turned out amazing as well. Thank you for the recipe and a base for tinkering with different flavors. Pare jam next!
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- Susan says
This was a huge hit & the marinade profile can be changed so that it can go with chicken – fish & seafood! I am so impressed with your recipes & have over a dozen in regular rotation. Thank you for sharing all these great recipes with us!
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- Sharon says
Made this for dinner tonight….looks yummy, smells yummy…hope the family likes it
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- Joan Setty says
I made this recipe and it is so easy and appealing. I marinated for 4 hours, but will do that longer next time. I used 1/4 tsp red pepper flakes in place of siracha as that is what I have. I will increase this next time because we like a little kick. Also, I used a fun locally made “Traffic Jam”, which is what the canner has at production time. The bits of fruit were appealing. Keep the recipes coming. Kevin.
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- NANCY B SCHUETZ says
We make these all the time with cherry jam and mashed potatoes. With a nice Pinot Noir it is like eating in a good restaurant and we don’t do that much work. Why eat out when you can eat well at home?
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