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Taste of Home

Blueberry Chops with Cinnamon Sweet Potatoes

TOTAL TIME: Prep: 40 min. Grill: 10 min. YIELD: 4 servings.
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

  • 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.

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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