Pork Chops with Blueberry-Chipotle Sauce
recipe from tideandthyme.com
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
- 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
- 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: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.