Why This Recipe Works

Pumpkin pie spice added warmth to pan-seared pork chops while using an immersion blender whipped our sweet potatoes into an ultracreamy mash. A quick sweet and savory pan sauce inspired by the flavors of an old-fashioned tied the dish together in an unexpected way.

Before You Begin

You can substitute ground cinnamon for the pumpkin pie spice. Garnish this dish with chopped fresh chives.

Instructions

Combine potatoes, ½ cup chicken broth, 4 tablespoons butter, ¾ teaspoon salt, and ½ teaspoon pepper in large saucepan. Cover and cook over medium heat, stirring occasionally, until potatoes are tender, about 20 minutes. Process with immersion blender until smooth.

Meanwhile, pat pork dry with paper towels and sprinkle with pie spice, 1 teaspoon salt, and 1 teaspoon pepper. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat. Add pork and cook until well browned and registers 140 degrees, about 6 minutes per side. Transfer pork to platter and tent with foil.

Whisk cornstarch and remaining ½ cup chicken broth together in bowl. Combine cherries, bourbon, orange marmalade, chicken broth mixture, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper in now-empty skillet. Bring to simmer over medium-high heat and cook, stirring, until mixture turns thick and translucent, about 3 minutes. Off heat, stir in remaining 2 tablespoons butter. Serve pork chops and sweet potatoes with sauce.