Tuesday, June 30, 2015

Pork Chops with Blueberry-Chipotle Sauce

Pork Chops with Blueberry-Chipotle Sauce 
recipe from tideandthyme.com
Cook's notes:The sweet and spicy combo was the perfect accent for the meaty chops. I served it all over a bed of cinnamon-spiked mashed sweet potatoes. An easy recipe for summer grilling. A time saver is making the blueberry chipotle sauce a day ahead and reheat on low right before serving. 
Pork Chops with Blueberry-Chipotle Sauce and Cinnamon Spiked Mashed Sweet Potatoes

  • 4 bone-in (1-inch thick) pork chops or 4 skinless chicken breasts
  • 1 tsp. each salt and pepper
For the Blueberry-Chipotle Sauce:
  • 1 cup fresh blueberries
  • 1/4 cup water
  • 1 TB. red wine vinegar
  • 3 TB. light brown sugar
  • 2 TB. blueberry preserves
  • 1 TB. chipotle in adobo, chopped
For the Cinnamon-Spiked Mashed Sweet Potatoes:
  • 2 lbs. sweet potatoes, peeled and quartered
  • 2-3 TB. butter
  • 1 TB. brown sugar
  • 2 TB. half and half
  • 1/2-3/4 tsp. ground cinnamon
  • kosher salt
  • Add the quartered sweet potatoes to a large pot and cover with water. Boil over medium-high heat until potatoes are tender – about 15 minutes. Drain, and place back in the pot. Add the butter, brown sugar, half and half, and cinnamon. Mash until smooth and well combined or use a hand mixer. Season to taste with salt and cinnamon. May need to use more half and half to get the right consistency. Cover and set aside.
  • Prepare the sauce by combining all ingredients in a small saucepan. Bring to a boil over medium-high heat. Once blueberries begin to soften and burst, reduce heat to low and let sauce simmer until it’s reduced by about half. The sauce will thicken as it cools. 
  • While sauce is reducing, grill the chops. Heat grill to medium-high heat. Season chops with salt and pepper well on both sides. Grill chops for about 3 minutes on each side, internal temperature should reach 140. Remove to a platter and tent with aluminum foil.
  • To serve, lay down a bed of the sweet potatoes, followed by a chop. Spoon over chop some of the blueberry-chipotle sauce. Serve immediately. 
Cook's notes: 
Amazingly refreshing, bubbly, and sweet - a perfect summer cocktail that you can make in just 5 minutes! recipe adapted from 
The Comfort of Cooking
  • 3 cups prosecco, chilled
  • 1 cup limoncello liqueur, chilled
  • 1 cup frozen raspberries
  • 6 sprigs fresh mint
  • In a large pitcher, whisk together prosecco and limoncello.
  • Serve over raspberries, garnished with mint, if desired.

1 comment:

  1. You always have the most interesting recipes. I'd like to eat at your table every day.