Honey Butter BBQ Pork Chops with Mashed Sweet Potatoes and Lemony Green Beans

Elevate your dinner game with these honey butter BBQ pork chops-a dish that feels special but comes together with minimal effort. The secret is a simple compound butter: softened butter whisked with honey and a pinch of salt, then dolloped onto warm, spice-rubbed pork chops. The sweet, savory and slightly smoky flavors meld beautifully, creating a meal that will have everyone asking for seconds.

Alongside the chops, creamy mashed sweet potatoes and bright, lemony green beans round out the plate. It’s a balanced, satisfying dinner that proves you don’t need a restaurant kitchen to achieve next-level flavor.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce (except green beans). Peel and dice sweet potatoes into ½-inch pieces. Zest the lemon, then quarter it.
2. Place sweet potatoes in a medium pot and add enough salted water to cover by 2 inches. Cover, bring to a boil and cook until tender, 15-20 minutes. Drain and return to the pot. Mash with sour cream and 1 tablespoon butter until smooth. Season with salt and pepper. Keep covered off heat until ready to serve.
3. While sweet potatoes cook, place 2 tablespoons butter in a small microwave-safe bowl. Microwave in 5-second intervals until just softened, about 15 seconds total. Stir in honey and a pinch of salt.
4. Pat pork chops dry with paper towels. Season lightly with salt and pepper, then rub all over with BBQ seasoning. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat.
5. While pork cooks, pierce the green bean bag with a fork and place on a plate. Microwave until tender, 1-2 minutes. (No microwave? Steam green beans in a small pot with a splash of water until just tender, 5-7 minutes.) Transfer green beans to a medium bowl and toss with lemon zest, 1 tablespoon butter, a squeeze of lemon juice and a big pinch of salt and pepper.
6. Divide sweet potatoes and green beans between plates. Top sweet potatoes with pork; dollop pork with honey butter. Sprinkle with chili flakes if desired. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular potatoes instead of sweet potatoes?

Yes, you can substitute regular potatoes, but the flavor and sweetness will be different. Adjust seasoning to taste.

How do I know when the pork chops are done?

Pork chops are cooked through when they reach an internal temperature of 145°F (63°C) and the juices run clear. Cooking time may vary based on thickness.

Can I make the honey butter ahead of time?

Absolutely! Prepare the honey butter, cover and refrigerate for up to 3 days. Let it come to room temperature before using so it’s spreadable.