Creekstone Bone-In Pork Chop with Blackberry BBQ Sauce

For the Bone-In Pork Chops

• 4 thick-cut bone-in pork chops, preferably 1½ to 2 inches thick
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• 1 tablespoon olive oil

For the Blackberry BBQ Sauce

• 2 cups fresh or frozen blackberries
• ¾ cup ketchup
• ⅓ cup apple cider vinegar
• ¼ cup dark brown sugar
• 2 tablespoons molasses or cane syrup
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 small garlic clove, finely grated
• ½ teaspoon smoked paprika
• ¼ teaspoon onion powder
• Pinch of crushed red pepper flakes, optional
• ¼ teaspoon kosher salt and freshly ground black pepper, to taste

Optional Garnish

Fresh blackberries, chopped flat-leaf parsley, fresh thyme or thinly sliced green onion.

Step One

Season the Pork Chops

Pat the pork chops dry. Combine the salt, pepper, smoked paprika and garlic powder, then season both sides of each chop. For the best flavor and texture, place the seasoned chops uncovered in the refrigerator for at least one hour or overnight. If time is short, season them while the grill heats.

Step Two

Prepare the Blackberry BBQ Sauce

Add the blackberries, ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, Dijon mustard, garlic, smoked paprika, onion powder, red pepper flakes, salt and black pepper to a saucepan.

Bring the mixture to a gentle simmer over medium heat. Reduce the heat and cook for 15 to 20 minutes, stirring occasionally and lightly crushing the berries. The finished sauce should be glossy and thick enough to coat the back of a spoon.

For a refined, smooth sauce, carefully blend it and press it through a fine-mesh strainer. For a more rustic sauce, leave some blackberry texture intact. Set aside approximately half of the sauce for serving so it never comes into contact with raw pork.

Step Three

Set Up a Two-Zone Grill

Heat one side of the grill to medium-high and leave the other side at low heat. Aim for approximately 400–425°F with the lid closed. Lightly coat the pork chops with olive oil.

Step Four

Sear and Finish Gently

Place the chops over direct heat and sear for 2 to 3 minutes per side, until deeply browned with attractive grill marks. Move them to the cooler side, close the lid and continue cooking for approximately 8 to 14 minutes, depending on thickness.

During the final few minutes, brush the chops lightly with blackberry BBQ sauce. Turn and glaze once or twice, watching carefully because the fruit and sugar can scorch over high heat.

Remove the pork when the thickest portion registers 140–143°F without touching the bone. Rest for 5 to 10 minutes, allowing carryover heat to bring the pork to a food-safe temperature of at least 145°F. Spoon the reserved warm sauce over the chops just before serving.