Blueberry Chops with Cinnamon Sweet Potatoes

Name: Blueberry Chops with Cinnamon Sweet Potatoes
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 servings.
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

A sweet and spicy combo is the perfect accent for meaty chops. With a fresh green veggie on the side, this is a hearty summer meal. It’s easy, yet impressive enough to serve to company. —Laura Davis, Chincoteague, Virginia

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, 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.
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.
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.

Test Kitchen tips

In this dish, there’s not enough chipotle to add spicy heat, but it's 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.

Nutrition Facts

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

Reviews

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Average Rating:

Callie
Jul 4, 2020
Delicious!! Love the chipotle with adobo sauce with the blueberries. Nummy!!
Kimberly
May 1, 2020
Yummy! I just had baked sweet potatoes with it instead of making the mash, and I sprinkled Rosemary seasoning on the pork along with the salt and pepper. The sauce was a little thin, so I thickened it with 2 tsp cornstarch and 1/8-1/4 cup water.
sgronholz
Jul 7, 2019
What a great combination! My husband and I thoroughly enjoyed this recipe and I can't wait to make it again!

Blueberry Chops with Cinnamon Sweet Potatoes

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