Blueberry Chops with Cinnamon Sweet Potatoes

Servings: 4 / Total Time: 50 mins

Ingredients:

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  1 cup fresh or frozen blueberries

  
  
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  1/4 cup water

  
  
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  3 tablespoons brown sugar

  
  
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  1 tablespoon red wine vinegar

  
  
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  1 tablespoon chopped chipotle peppers in adobo sauce

  
  

Sweet potatoes:

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  1-1/2 pounds sweet potatoes (about 2 medium), peeled and cut into 1-inch cubes

  
  
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  2 tablespoons butter

  
  
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  1 tablespoon packed brown sugar

  
  
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  1 tablespoon half-and-half cream

  
  
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  1/4 teaspoon kosher salt

  
  
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  1/4 teaspoon ground cinnamon

  
  

Pork:

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  4 pork rib chops (1 inch thick and 8 ounces each)

  
  
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  2 teaspoons kosher salt

  
  
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  1 teaspoon coarsely ground pepper

  
  

Directions:

1. 
   

   For sauce, combine first 5 ingredients in a small saucepan; bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until liquid is reduced by half, 8-10 minutes. Remove from heat; keep warm.

   
   
2. 
   

   Place sweet potatoes and enough water to cover in a large saucepan; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 10-15 minutes. Drain; return to pan. Mash potatoes until smooth, adding butter, brown sugar, cream, salt and cinnamon. Cover; keep warm.

   
   
3. 
   

   Meanwhile, preheat grill or broiler. Sprinkle pork chops with salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat on a broiler pan until a thermometer reads 145°, 4-6 minutes per side. Remove from heat; let stand, covered, 5 minutes. Serve over sweet potatoes; top with sauce.

   
   

Blueberry Chops with Cinnamon Sweet Potatoes Recipe photo by Taste of Home