Pork Chops with Blue Cheese and Dates | RICARDO

Ingredients

• 2 sweet potatoes, peeled and cut into half-moons about ½ inch (5 mm) thick
• 3 tbsp (45 ml) olive oil
• 1 cup (250 ml) chicken broth
• ½ cup (125 ml) 35% cream
• 2 tsp cornstarch
• 2 garlic cloves, chopped
• 1 cup (25 g) arugula, finely chopped (optional)
• 4 bone-in pork chops, each 1 inch (2.5 cm) thick
• 8 Medjool dates, pitted and diced
• 3.5 oz (100 g) Président Bleu d’Auvergne cheese, crumbled
• 2 tbsp chives, finely chopped