Pork Chops with Bourbon-Cherry Sauce and Sweet Potatoes

Steps

1. 1Combine 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.
2. 2Meanwhile, 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.
3. 3Whisk 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.