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

Want to elevate a weeknight dinner with minimal effort? The secret is compound butter-a simple mix of softened butter, honey and a pinch of salt. Here, it’s dolloped onto warm, BBQ-spiced pork chops alongside creamy mashed purple sweet potatoes and bright lemony green beans. The sweet, savory and slightly smoky combination is guaranteed to impress.

Once you try this dish, you’ll find yourself making excuses to whip it up again. It’s a restaurant-quality meal made easy at home.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 unit Purple Sweet PotatoView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce (except green beans). Peel and dice sweet potatoes into ½-inch pieces. Zest and quarter the lemon.
2. Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Cover, bring to a boil and cook until tender, 15-20 minutes. Drain and return sweet potatoes to pot. Add sour cream and ½ tablespoon butter (1 tablespoon for 4 servings); mash until smooth. Season with salt and pepper. Keep covered off heat until ready to serve.
3. While sweet potatoes cook, place 2 tablespoons butter (4 tablespoons for 4 servings) in a small microwave-safe bowl; microwave until softened, 10-15 seconds. 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.
5. While pork cooks, pierce green bean bag with a fork; place bag 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.) Carefully transfer green beans to a medium bowl and toss with lemon zest, ½ tablespoon butter (1 tablespoon for 4 servings), a squeeze of lemon juice and a big pinch of salt and pepper.
6. Divide mashed sweet potatoes and green beans between plates. Top mashed sweet potatoes with pork. Dollop pork with honey butter and sprinkle with chili flakes if desired. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular sweet potatoes instead of purple?

Yes, regular orange sweet potatoes work well in this recipe. The flavor will be similar, though the color will be different.

Can I substitute the pork chops with another protein?

Chicken breasts or thighs can be used instead. Adjust cooking time as needed to ensure they are cooked through.

How do I make the honey butter if I don't have a microwave?

Simply let the butter sit at room temperature until softened, then mix in the honey and salt.