Blueberry Chops with Cinnamon Sweet Potatoes Recipe

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

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The sweet and spicy combo is the perfect accent for the meaty chops. With a fresh green veggie on the side, it’s a great hearty summer meal. Easy, yet certainly impressive enough to serve to company. —Laura Davis, Chincoteague, Virginia
MAKES:
4 servings
TOTAL TIME:
Prep: 40 min. Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 40 min. Grill: 10 min.

Ingredients

  • 1 cup fresh or frozen blueberries
  • 1/4 cup water
  • 3 tablespoons brown sugar
  • 1 tablespoon red wine vinegar
  • 1 tablespoon chopped chipotle peppers in adobo sauce
  • SWEET POTATOES:
  • 1-1/2 pounds sweet potatoes (about 2 medium), peeled and cut into 1-inch cubes
  • 2 tablespoons butter
  • 1 tablespoon packed brown sugar
  • 1 tablespoon half-and-half cream
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • PORK:
  • 4 pork rib chops (1 inch thick and 8 ounces each)
  • 2 teaspoons kosher salt
  • 1 teaspoon coarsely ground pepper

Directions

For sauce, place first five 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.
Place sweet potatoes and 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.
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. Yield: 4 servings.

Test Kitchen tips
  • In this dish, there’s not enough chipotle to add spicy heat, but enough to add a subtle smoky flavor.
  • If you’re making this for company, the potatoes and sauce can be made ahead and kept warm. Make the chops just before serving.
  • Originally published as Blueberry Chops with Cinnamon Sweet Potatoes in Simple & Delicious February/March 2018

    Nutritional Facts

    1 serving: 520 calories, 16g fat (8g saturated fat), 90mg cholesterol, 1216mg sodium, 61g carbohydrate (34g sugars, 6g fiber), 32g protein.

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    • 1 cup fresh or frozen blueberries
    • 1/4 cup water
    • 3 tablespoons brown sugar
    • 1 tablespoon red wine vinegar
    • 1 tablespoon chopped chipotle peppers in adobo sauce
    • SWEET POTATOES:
    • 1-1/2 pounds sweet potatoes (about 2 medium), peeled and cut into 1-inch cubes
    • 2 tablespoons butter
    • 1 tablespoon packed brown sugar
    • 1 tablespoon half-and-half cream
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon ground cinnamon
    • PORK:
    • 4 pork rib chops (1 inch thick and 8 ounces each)
    • 2 teaspoons kosher salt
    • 1 teaspoon coarsely ground pepper
    1. For sauce, place first five 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 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. Yield: 4 servings.

    Test Kitchen tips
  • In this dish, there’s not enough chipotle to add spicy heat, but enough to add a subtle smoky flavor.
  • If you’re making this for company, the potatoes and sauce can be made ahead and kept warm. Make the chops just before serving.
  • Originally published as Blueberry Chops with Cinnamon Sweet Potatoes in Simple & Delicious February/March 2018

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