These were delicious! The original recipe was for Plum-Balsamic Glaze, but I like the flavors of berries and balsamic vinegar together better.

So, I followed the magazine recipe, but used seedless blackberry preserves instead of plum. I also minced my own garlic rather than used the bottled kind (fresh tastes nicer). The sauce for the chops includes port wine, shallots and balsamic vinegar, which makes for a great balance of sweet and tangy

I served the pork chops alongside steamed green beans and roasted garlic couscous.

Get the dinner food pork chops blackberry balsamic glaze