Cinnamon Jerk Pork Chops with Whipped Sweet Potatoes

Cat Cora's jerk-marinated grilled pork chops are juicy and flavorful. Serve with roasted ginger-spiced whipped sweet potatoes.

Ingredients

Servings

2 large sweet potatoes, about 2 pounds, peeled and cut into 1/2-inch thick slices
2 tablespoons butter, melted
2 tablespoons dark brown sugar
1 teaspoon McCormick Gourmet™ Organic Ginger, Roasted Ground
1/4 teaspoon McCormick Gourmet™ Allspice, Ground Jamaican

For the Sweet Potatoes, preheat oven to 350°F. Place sweet potatoes in 11x7-inch baking dish sprayed with no stick cooking spray. Mix butter, sugar, roasted ginger and allspice in small bowl until well blended. Pour over sweet potatoes. Cover with foil. Bake 45 to 50 minutes or until sweet potatoes are tender. Spoon sweet potato mixture into large bowl. Beat with electric mixer on low speed until smooth. Keep warm
Meanwhile, for the Pork Chops, mix oil, lime peel, lime juice, roasted cinnamon, allspice, sea salt, thyme and chipotle chile pepper in small bowl until well blended. Place pork chops in glass baking dish. Coat both sides of pork chops with jerk seasoning mixture. Cover. Refrigerate 30 minutes or longer for extra flavor
Grill pork chops over medium-high heat 6 to 7 minutes per side or until desired doneness. Serve with sweet potatoes. Garnish with lime wedges, if desired