Garlic Herb Pork Chops with Mashed Sweet Potatoes and Lemony Roasted Zucchini

There’s a secret to making any weeknight dinner feel like a special occasion: compound butter. This simple mixture of butter, garlic and fresh herbs melts into a luscious pan sauce that elevates seared pork chops to new heights. Paired with velvety mashed sweet potatoes and bright, lemony roasted zucchini, this meal is balanced, satisfying and surprisingly easy to pull together.

Whether you’re cooking for family or impressing guests, this dish delivers on flavor without demanding hours in the kitchen. The sweet potatoes get a creamy boost from sour cream, while the zucchini roasts to tender perfection with a squeeze of caramelized lemon. Once you try this winning combination, you’ll find yourself making excuses to cook it again and again.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Peel and dice sweet potatoes into ½-inch pieces. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Zest and halve lemon.
2. Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Drain and return sweet potatoes to pot. Mash with sour cream and 1 tablespoon plain butter (2 tablespoons for 4 servings). Season with salt and pepper. (Tip: If you like your sweet potatoes extra sweet, add ½ teaspoon sugar for 2 or 1 teaspoon for 4 while mashing.) Keep covered off heat.
3. Meanwhile, toss zucchini on a baking sheet with lemon zest, a drizzle of olive oil, salt and pepper. Place lemon halves cut sides down on same sheet. Roast on top rack, flipping zucchini halfway through, until browned and tender, 12-15 minutes. Tent with foil to keep warm.
4. Meanwhile, pat pork dry with paper towels; prick all over with a fork or knife. Season all over with garlic powder, salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. (Tip: If pork begins to brown too quickly, reduce heat to medium.) Turn off heat; transfer to a plate. Wipe out pan.
5. Return same pan to medium-high heat. Add stock concentrate and ¼ cup water (⅓ cup for 4 servings). Simmer until slightly reduced, 2-4 minutes. Add any resting juices from pork. Remove from heat and stir in garlic herb butter. Tip: If sauce is too thick, stir in a splash of water.
6. Toss zucchini with as much roasted lemon juice as you like. (Tip: Start with half, taste and add more from there if desired.) Divide between plates with sweet potatoes and pork. Top pork with pan sauce.

Recipe Tips

FAQ

Can I use regular butter instead of garlic herb butter?

Yes, you can substitute regular butter, but you’ll lose the herb flavor. To compensate, add a pinch of dried herbs like thyme or rosemary to the pan sauce.

How do I know when the pork chops are fully cooked?

Pork chops are done when they reach an internal temperature of 145°F. If you don’t have a thermometer, cut into the thickest part; the meat should be white with no pink and juices should run clear.

Can I prepare this meal ahead of time?

The mashed sweet potatoes can be made a day ahead and reheated. The zucchini and pork are best cooked fresh, but leftovers can be stored in the fridge for up to 2 days.