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
Ingredients:

• 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

Directions:

• 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
Ingredients: 

• 3 cups prosecco, chilled
• 1 cup limoncello liqueur, chilled
• 1 cup frozen raspberries
• 6 sprigs fresh mint

Directions:

• In a large pitcher, whisk together prosecco and limoncello.
• Serve over raspberries, garnished with mint, if desired.