Name: BBQ Pork Chops with Herb-Butter Corn and Sweet Potatoes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 4 servings
Ingredients: 2 medium sweet potatoes (about 9 ounces each), cut into 8 pieces lengthwise; 1 tablespoon olive oil; 1 1/2 teaspoons kosher salt, divided; 3/4 teaspoon freshly ground black pepper, divided; 4 ears of corn, shucked; 1/2 cup (1 stick) unsalted butter, room temperature; 2 tablespoons finely chopped tender herbs (such as cilantro, chives, and/or parsley); 1/2 cup barbecue sauce; 1 tablespoon honey mustard; 4 (1"-thick) bone-in pork chops (about 2 1/2 pounds total); 1/4 cup finely grated Parmesan (about 0.7 ounces)

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Kate Schmidt

This recipe is part of our Back-to-School Meal Plan featuring five easy weeknight dinners made from one grocery bag of ingredients.
You don’t have to fire up the grill to enjoy a taste of barbecue. This pork chop dinner makes use of the broiler to get those summertime flavors on the table anytime you want them. Punch up store-bought barbecue sauce with honey mustard, brighten roasted corn with a slather of herby butter, and jazz up sweet potato fries with a sprinkling of grated Parmesan.

Cooks' Note

If bone-in pork chops aren't available, use center cut pork chops and reduce cook time to about 10 minutes.

Recipe information

Total Time
45 minutes
Yield
4 servings

Ingredients

2 medium sweet potatoes (about 9 ounces each), cut into 8 pieces lengthwise

1 tablespoon olive oil

1 1/2 teaspoons kosher salt, divided

3/4 teaspoon freshly ground black pepper, divided

4 ears of corn, shucked

1/2 cup (1 stick) unsalted butter, room temperature

2 tablespoons finely chopped tender herbs (such as cilantro, chives, and/or parsley)

1/2 cup barbecue sauce

1 tablespoon honey mustard

4 (1"-thick) bone-in pork chops (about 2 1/2 pounds total)

1/4 cup finely grated Parmesan (about 0.7 ounces)

Preparation

Step 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.
Step 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.
Step 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.
Step 4
Broil pork chops, turning and brushing with remaining barbecue sauce mixture halfway through, until cooked through, about 15 minutes.
Step 5
Spread each corn cob with 1 Tbsp. herb butter; serve remaining herb butter alongside. Top potatoes with Parmesan.
Step 6
Divide pork chops and potatoes among plates. Serve with corn alongside.

Recipe notes

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