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Blueberry Chops with Cinnamon Sweet Potatoes

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
  • Total Time
    Prep: 40 min. Grill: 10 min.
  • Makes
    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

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.

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    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!