Fresh herbs and an easy sauce make for a quick meal. Grilled Pork with Blackberry Serrano Sauce is a delicious blend of sweet and heat.
I bought a new grill, treating myself to a Weber Grill. I’ve run the gamut from a tiny CharBroil grill to a monster I had when I moved here that was too big for my little patio. Grilled Pork with Blackberry Serrano Sauce were one of the first dishes I used my new grill for…and I love it and these pork chops!!
I grill all year round and having a grill on my new deck will make that even easier. It might not seem like much, but before the deck was installed, I had to cart everything outside and down a couple of steps to get to it. No biggie…for most people. But I broke my knee 6 years ago and every step down and back up again is a biggie…so this is pure heaven.
My big pots of herbs are on the deck too; now it’s a quick trip outside with some snippers and I can grab a combination of fresh herbs for marinades, salads and more. Today it was parsley and cilantro. I simply chop them and pat them on; whether it be chicken, pork or beef; add some salt and pepper and I’m ready to grill!
I love pork with fruit; like chicken it’s compatible with a wide variety of fruits even if I especially love it with peaches and blackberries. I normally serve this dish with a dollop of a local jam product that is made with blackberries and serrano pepper but I thought it silly to list the jam as an ingredient that you might not be able to locate. Instead I pulled together the ingredients to make the sauce for Grilled Pork with Blackberry Serrano Sauce. Easy and so good.
The tender pork chops are lightly seasoned with herbs before being grilled and then topped with a sauce made with sauteed onion and Serrano peppers mixed with with blackberries, honey and balsamic vinegar. The sauce was so good that leftovers were being dabbed on bread…no one wanted to leave even a smidge on their plate!
PIN IT! ‘Grilled Pork with Blackberry Serrano Sauce’
Grilled Pork with Blackberry Serrano Sauce
- 4 thick cut pork chops 3/4 – 1" thick
- 1 teaspoon fresh parsley chopped
- 1 teaspoon fresh cilantro chopped
- 2 teaspoons brown sugar packed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2-4 tablespoons olive oil
For the Sauce
- 2 tablespoons olive oil
- ⅓ cup red onion chopped
- 1 tablespoon Serrano pepper minced
- 6 ounces blackberries Reserve a couple for garnish if desired
- ¼ cup honey
- 2 tablespoons water
- 1 tablespoon balsamic vinegar
- ¼ cup parsley chopped
- Mix the parsley, cilantro, brown sugar, salt and pepper in a small bowl. Blot the pork chops dry with paper towels, then set on a sheet pan. Season on both sides with the spice rub, patting the seasonings into the meat with your fingers. Lightly drizzle the chops with oil on both sides. Let sit at room temperature while you light the grill.
- Light your grill and heat to high. Brush or scrape the grill grate clean and oil it well with a paper towel held with tongs that was dipped into vegetable oil.
- Arrange the pork chops diagonally on the grill grates. Close the lid and grill for 1½ to 2 minutes, then rotate each chop a quarter turn and grill for another 1½ to 2 minutes. (This makes nice grill markings!.) If any flare-ups occur, simply move the chops to a cooler section of the grill.
- When the bottoms of the chops are browned, flip and grill the other side the same way, closing the grill again. The total cooking time will be 3 to 4 minutes per side for medium (internal temp should be about 145 degrees).
- Transfer the chops to a platter to rest and make the sauce.
- Saute onion and serrano pepper in olive oil in a medium size pan for about 5 minutes or until translucent. Add the remainder of ingredients and simmer on low for 8-10 minutes until berries have broken down.
- Serve pork chop on plate; top with sauce and garnish with parsley.