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

Elevate your weeknight dinner with these honey butter BBQ pork chops. The secret is a simple compound butter-softened butter mixed with honey and a pinch of salt-that melts over warm, spice-rubbed pork chops, creating an irresistible sweet and savory glaze. Paired with creamy mashed sweet potatoes and bright, lemony green beans, this meal feels special but comes together quickly.

Perfect for when you want something comforting yet impressive, these pork chops are sure to become a family favorite. The smoky BBQ seasoning complements the honey butter beautifully, while the tangy green beans cut through the richness. Serve with lemon wedges on the side for an extra burst of freshness.

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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 pot. Mash with sour cream and 1 tablespoon butter until smooth. Season with salt and pepper. Keep covered off heat.
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. (Internal temperature should reach 145°F.) 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. Alternatively, steam in a small pot with a splash of water for 5-7 minutes. Transfer green beans to a medium bowl and toss with lemon zest, 1 tablespoon butter, a squeeze of lemon juice and salt and pepper to taste.
6. Divide sweet potatoes and green beans between plates. Top sweet potatoes with pork chops. 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 bone-in pork chops?

Yes, bone-in pork chops work well. Adjust cooking time as needed; they may take a few extra minutes per side.

Can I make the honey butter ahead of time?

Absolutely. Prepare the honey butter and store it in the refrigerator. Let it come to room temperature before serving so it’s spreadable.

What can I substitute for sour cream in the mashed sweet potatoes?

You can use Greek yogurt or a splash of milk as a substitute. The mashed potatoes will still be creamy.