Butter-Basted Pork Chops with Cheesy Sweet Potatoes and Pico De Gallo

Butter basting is a simple technique that transforms ordinary pork chops into something extraordinary. In this recipe, pork chops are seasoned with a Mexican-inspired blend of cumin, garlic and oregano, then seared and basted with melted butter to create a rich, browned crust while keeping the meat succulent and juicy.

On the side, roasted sweet potatoes and creamy black beans are topped with melted Monterey Jack cheese for a hearty, comforting accompaniment. Finish the dish with a generous spoonful of fresh pico de gallo and a drizzle of zesty lime crema for a cool, creamy contrast that brightens every bite.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Pico de GalloView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Dice sweet potato into ½-inch cubes. Toss with 1 tsp cooking oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly browned.
2. While sweet potatoes roast, pat pork chops dry with paper towels. Season both sides with fajita spice blend, salt and pepper.
3. Heat 2 tsp cooking oil in a large oven-safe skillet over medium-high heat. Sear pork chops for 2-3 minutes per side until golden brown.
4. Reduce heat to medium. Add butter to skillet. Once melted, tilt skillet and spoon butter over pork chops continuously for 1-2 minutes. Remove chops from skillet and let rest.
5. Drain and rinse black beans. In a small bowl, mix beans with a pinch of salt and pepper. Set aside.
6. When sweet potatoes are done, transfer to a serving dish. Top with black beans and sprinkle Monterey Jack cheese over the top. Return to oven for 2-3 minutes until cheese melts.
7. Zest and juice the lime. In a small bowl, combine sour cream, lime zest and 1 tsp lime juice. Stir until smooth. Season with salt to taste.
8. Serve pork chops alongside the cheesy sweet potato and bean mixture. Top with pico de gallo and drizzle with lime crema.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

What can I substitute for sour cream?

Greek yogurt or crema can be used in place of sour cream for the lime crema.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.