Ingredients
1 cup fresh or frozen blueberries1/4 cup water3 tablespoons brown sugar1 tablespoon red wine vinegar1 tablespoon chopped chipotle peppers in adobo sauceSWEET POTATOES:1-1/2 pounds sweet potatoes (about 2 medium), peeled and cut into 1-inch cubes2 tablespoons butter1 tablespoon packed brown sugar1 tablespoon half-and-half cream1/4 teaspoon kosher salt1/4 teaspoon ground cinnamonPORK:4 pork rib chops (1 inch thick and 8 ounces each)2 teaspoons kosher salt1 teaspoon coarsely ground pepper
Preparation
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.
