Pork Chops with Blueberries in Port Reduction Sauce and Mashed Sweet Potatoes



My brother, Michael, and me in Atsugi, Japan

When we lived in Japan, a man would come our by neighborhood with a cart full of baking Sweet Potatoes.  It was always a treat when our mom let us get one!

Port Reduction Sauce

Boneless Porkchops
Sprinkle Porkchops with Salt, Pepper, and Onion Powder.

Pan-fry in a medium frying pan over medium heat for about 5 minutes on each side.

Remove Porkchops from pan.  Cover with foil to keep warm.

Deglaze pan with 1 cup dry red wine, then add 1 cup Blueberries.  Continue stirring until Blueberries begin to burst, then pour Port Reduction Sauce into pan and return Porkchops to pan.  Continue to heat, turning Porkchops until coated and heated through.

Peel and cube 2 large Sweet Potatoes.
Place them in a  large sauce pan.
Add enough water to fill pot 2/3 full.
Add 1 teaspoon Salt.
Boil over medium-high heat until potatoes pierce easily with a fork – about 15 minutes.
Drain, and return to pan.

Add:
1/4 Cup Butter
Juice of 1/2 an Orange
Salt & Pepper, to taste
Mash with a Potato Masher until smooth.

To serve:
Place a mound of Mashed Sweet Potatoes in the center of the plate.
Center a Porkchop on top.
Top with Blueberries and Port Sauce.
Garnish with 1/4 Orange Slice.

I was thrilled to see this Blue Heron in the field behind my house this morning!