Grilled Pork Chops with Blackberry Serrano Sauce

Serves 4 Servings

Prep Time 20 min

Cook Time 25 min

Total Time 45 mins



  • 4 thick cut (1
  • 2-4 Tbsp olive oil
  • 1 tsp fresh parsley, chopped
  • 1 tsp fresh cilantro, chopped
  • Salt and pepper to taste
  • Parsley (for garnish)

For the Sauce

  • 2 Tbsp Olive Oil
  • 1/3 cup red onion, chopped
  • 1 Tbsp serrano pepper, minced
  • 6 oz blackberries (Reserve a couple for garnish if desired)
  • 1/4 cup honey
  • 2 Tbsp water
  • 1 Tbsp balsamic vinegar


 To Make the Pork Chops:

  1. Rub vegetable oil over grill grates and preheat grill to high.
  2. Rub the pork chops with the olive oil and then sprinkle with the herbs and pat them all over. Sprinkle with salt and pepper and let sit for 10 minutes.
  3. Lower heat to medium heat and grill chops 5-7 minutes per side until the internal temp is 140 degrees. Remove from heat to a platter and cover; residual cooking should see the internal temp get to 145 degrees which is perfect for pork.

Make the Sauce:

  1. Saute the red onion and serrano pepper in 2 Tbsp of olive oil until the onion is translucent. Add the remaining ingredients and simmer on low for 10-12 minutes until the blackberries have broken down; cook longer if necessary.
  2. Using a blender or stick blender, pulse the sauce briefly to blend ingredients. I like mine to be a bit chunky but it's personal preference. Remove from heat and let cool slightly.
  3. Serve the chops over rice with the sauce on top; garnish with additional parsley and blackberries if desired.

Recipe Notes


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