BBQ Pork Chops with Herb-Butter Corn and Sweet Potatoes
Succulent BBQ pork chops served with oven-roasted sweet potatoes topped with Parmesan and corn on the cob slathered with homemade herb butter. A perfect combination of smoky, sweet, and savory flavors.
Ingredients
- •2 medium sweet potatoes
- •1 tablespoon olive oil
- •1½ teaspoons kosher salt
- •¾ teaspoon freshly ground black pepper
- •4 ears corn
- •½ cup unsalted butter
- •2 tablespoons tender herbs
- •½ cup barbecue sauce
- •1 tablespoon honey mustard
- •4 pieces bone-in pork chops
- •¼ cup Parmesan
Cooking Instructions
- 1.
Preheat oven to 450°F. Toss potatoes with oil, 1/2 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet. Add corn cobs and roast, tossing halfway through, until potatoes are tender and corn is cooked through and beginning to brown, 15-20 minutes.
20 min
- 2.
Meanwhile, mix butter, herbs, and remaining 1 tsp. salt and 1/2 tsp. pepper in a small bowl. Whisk barbecue sauce and honey mustard in another small bowl.
5 min
- 3.
Preheat broiler on high and set oven rack about 4" from heat. Line broiler pan or another rimmed baking sheet with foil. Using a pastry brush, slather pork chops with about half of barbecue sauce mixture and transfer to prepared pan; reserve remaining barbecue sauce mixture.
5 min
- 4.
Broil pork chops, turning and brushing with remaining barbecue sauce mixture halfway through, until cooked through, about 15 minutes.
15 min
- 5.
Spread each corn cob with 1 Tbsp. herb butter; serve remaining herb butter alongside. Top potatoes with Parmesan.
5 min
- 6.
Divide pork chops and potatoes among plates. Serve with corn alongside.
3 min
