Blackberry Pork Chop with Roasted Sweet Potato

This blackberry reduction is more tart and savory than sweet. It works great with the pork chop adding a new dimension of flavor you might not be familiar with.

The roasted sweet potato is super easy and the spices give it a burst of flavor.

Important note: brine the pork chop at least 1 hour before (up to 12 hours is much better, but 1 hour will still help a lot). This will ensure it stays moist and tender all the way through the process. For the record, ever since I found out about brining, I NEVER make a pork chop without brining it first. It makes all the difference between a juicy or dry chop. It’s worth the extra step.

Prep time: 10 min. (plus 1 hour to brine the chop)

Cook time: 25 min.

Serves: 1 (easily scale up for more servings)


  • 1 boneless pork chop (or bone-in)
  • 1 small sweet potato
  • 1/2 cup balsamic vinegar
  • 3 oz blackberries (medium handful)
  • 1 garlic clove (minced/pressed)
  • 2 tbsp salt
  • 2 tbsp olive oil
  • 1/8 tsp thyme
  • 1/8 tsp red pepper flakes
  • 1/8 tsp salt


For the pork chop brine

  • In a ziplock baggie or a bowl, add 2 tbsp salt and submerge the pork chop so it’s fully covered with water. Shake or mix well so the salt dissolves and covers the pork chop thoroughly.
    • Note: For a little flavor, I like to add a few whole black peppercorns, a bay leaf, 1 smashed garlic clove, and a dash of thyme. These are all optional except for the salt. That’s the most important part.

Pork chop brine ingredients on board

  • Let marinate for at least an hour in the fridge–making sure it’s fully submerged in the brine.
  • After an hour, pull out of the baggie/bowl and bring to room temperature. Pat dry. Pepper both sides (you won’t anymore salt at this point).

For the roasted sweet potato

  • Pre-heat oven to 450°F.
  • Peel and cut one small sweet potato to about 1 1/2 in. chunks (or cut down a large sweet potato so it’s about the same size as a large russet potato).
  • In a large mixing bowl, mix the red pepper flakes, thyme, 1 minced/pressed garlic clove, salt, 1 tbsp olive oil. Put the sweet potato chunks in and toss with the oil mixture.
  • Put sweet potato chunks into a baking pan then into the oven for about 20-25 min. (until you can easily sink a fork in the center).

For the balsamic blackberry reduction sauce

  • Place the blackberries in a sauce pan along with the balsamic vinegar.
  • Bring to a boil, then turn down to medium heat and let simmer for about 10-20 until it becomes a light, syrupy consistency (or desired consistency. I like mine thick, so I let it simmer as long as I can). Stir frequently so it doesn’t burn.

For the pork chop

  • Heat 1 tbsp coconut oil in an oven-safe pan on medium-high. Put the pork chop in and sear both sides (about 5min each side to get a light brown sear).
  • Place the pan in the oven and cook the pork chop until internal temperature reaches 145°F.
  • Plate the pork chop and drizzle with the blackberry reduction (you can reheat the reduction on low if it finishes earlier than the pork chop).
  • Serve along side sweet potato.
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