BBQ Pork Chops with Herb-Butter Corn and Sweet Potatoes
3.8
(4)
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.
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
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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