Blueberry Chops With Cinnamon Sweet Potatoes

• 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
• 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
• 4 pork rib chops (1 inch thick and 8 ounces each)
• 2 teaspoons kosher salt
• 1 teaspoon coarsely ground pepper

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 145u0b0, 4-6 minutes per side. Remove from heat; let stand, covered, 5 minutes. Serve over sweet potatoes; top with sauce.

blueberries, water, brown sugar, red wine vinegar, peppers, sweet potatoes, butter, brown sugar, cream, kosher salt, ground cinnamon, pork, kosher salt, ground pepper

Taken from www.tasteofhome.com/recipes/blueberry-chops-with-cinnamon-sweet-potatoes/ (may not work)