I was so excited to see the beautiful variations of berries while shopping this week and was inspired to create a mixed berry sauce to pour over delicious Dijon mustard pork chops. This recipe is easy and quick to make, so adding it to my menu plan for our busy weeks is a no-brainer. Let me know if you try this savory Dijon Mustard Pork Chops with a Mixed Berry Sauce!

Seriously, friends… this is non.stop.yummy! The entire family was asking for second servings. Cubans love their pork, but it’s usually based in a savory marinade. This recipe takes a new twist on a family favorite with a sweet and tart mixed berry and balsamic reduction that takes a regular weeknight meal to a new level of delicious.

Related: Slow Cooker Cuban Pork – Lechon Asado

Djoin Mustard Pork Chops

Mixed Berry Sauce with Balsamic

I couldn’t decide which berry to use, so I went with all three… raspberries, blueberries and blackberries. The kids love them all, so I knew I couldn’t go wrong with a mixed berry sauce. After I transferred the sauce to a serving dish, I sauteed blanched green beans in the same pan, giving them a similar flavor, and the kids ate ALLL of their veggies – without a single complaint!

In a bowl, combine berries and sugar. Squeeze lemon juice in and gently mix well, allowing the fruit to macerate.

Coat a pan with olive oil and, on low to medium-low heat, fry the pork chops. Depending on their thickness, this might take some time. Don’t rush it! You don’t want to burn the mustard coating before your chops are thoroughly cooked. Once done, set the chops aside to cool.

Related: Cranberry Dump Cake Recipe

In the same pan (that should have plenty of burnt goodness on the bottom), add enough balsamic vinegar to coat it. Stand back and cover your nose. This part doesn’t smell great. Using a wooden spoon, deglaze the pan. After the vinegar has reduced a bit, add the berries and sugar mixture and stir. Cook the berries down until a jam consistency. Add room temperature water as needed to thicken. Taste for sweetness level and add sugar as desired. Mine was perfect, but your palate will be different. Add a few whole berries right before serving to add variation in texture.

Pork Chops Recipe

For the pork chop Dijon marinade, you’ll need the items below. This pork chops recipe might need a bunch of items, but the process is simple and doesn’t take hours to cook. The full recipe that you can print is below. 

• 4-6 thick cut, bone-in pork chops
• 1 cup dijon mustard
• 1/2 cup olive oil, plus a bit more
• 2-3 garlic cloves, pressed
• 1 teaspoon thyme
• Pepper, per taste

For Berry Balsamic Sauce…

• 1 cup blackberries
• 1 cup raspberries
• 1/2 cup blueberries
• 1/4 cup sugar
• 1/2 lemon, juiced
• Balsamic vinegar
• Water as needed

Plate your pork chops and generously drizzle the berry sauce on top. Emjoy!

Dijon Mustard Pork Chops with Mixed Berry Sauce

This recipe of Dijon Mustard Pork Chops with a Mixed Berry Sauce is easy and quick to make, so adding it to my menu plan for our busy weeks is a no-brainer. Fancy, yet not too fancy.

Print

Ingredients

• For the Pork Chops...
• 4-6 thick cut, bone-in pork chops
• 1 cup dijon mustard
• 1/2 cup olive oil, plus a bit more
• 2-3 garlic cloves, pressed
• 1 teaspoon thyme
• Pepper, per taste
• For Berry Balsamic Sauce…
• 1 cup blackberries
• 1 cup raspberries
• 1/2 cup blueberries
• 1/4 cup sugar
• 1/2 lemon, juiced
• Balsamic vinegar
• Water as needed

Instructions

Combine pork chop ingredients and allow to marinate for 2-6 hours.

In a bowl, combine berries and sugar. Squeeze lemon juice in and gently mix well, allowing the fruit to macerate.

Coat a pan with olive oil and, on low to medium-low heat, fry the pork chops. Depending on their thickness, this might take some time. Don’t rush it! You don’t want to burn the mustard coating before your chops are thoroughly cooked. Once done, set the chops aside to cool.

In the same pan (that should have plenty of burnt goodness on the bottom), add enough balsamic vinegar to coat it. Using a wooden spoon, deglaze the pan. After the vinegar has reduced, add the berries and sugar mixture and stir. Cook the berries down until a jam consistency. Add room temperature water as needed to thicken. Taste for sweetness level and add sugar as desired. Add a few whole berries right before serving to add variation in texture in your presentation.