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Seared Pork Chops & BBQ Sauce
with Mashed Sweet Potatoes
35 MIN
2 Servings
From the Test Kitchen
Nothing says summer quite like the tangy-sweet flavor of classic barbecue sauce—the star of our rich, silky pan sauce that tops seared pork and mashed sweet potatoes in this hearty dish. We’re perking it all up with a side of sautéed zucchini garnished with spicy pickled jalapeño.
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NutritionPER SERVING
-
Calories560 Cals (est.)
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fresh
ingredients
Title
-
2 Boneless, Center-Cut Pork Chops
- 1 lb Sweet Potatoes
- 1 Zucchini
- ¼ cup Barbecue Sauce
- 2 Tbsps Butter
- 1 oz Sliced Pickled Jalapeño Pepper
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and medium dice the sweet potatoes. Cut the zucchini crosswise into 1/2-inch rounds. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.
2
Cook & mash the sweet potatoes:
Add the diced sweet potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
3
Cook the zucchini:
While the sweet potatoes cook, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 3 to 4 minutes per side, or until lightly browned and softened. Transfer to a plate and cover with foil to keep warm. Wipe out the pan.
4
Cook the pork:
While the sweet potatoes continue to cook, pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
5
Make the sauce & serve your dish:
While the pork rests, to the pan of reserved fond, add the barbecue sauce and 1/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until the liquid is slightly reduced in volume. Turn off the heat. Add the remaining butter; stir until melted and combined. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the mashed sweet potatoes and cooked zucchini. Top the pork and potatoes with the sauce. Garnish the zucchini with as much of the chopped pepper as you’d like, depending on how spicy you’d like the zucchini to be. Enjoy!
1
Prepare the ingredients:
Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and medium dice the sweet potatoes. Cut the zucchini crosswise into 1/2-inch rounds. Roughly chop the pepper. Thoroughly wash your hands, knife, and cutting board immediately after handling.
2
Cook & mash the sweet potatoes:
Add the diced sweet potatoes to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add half the butter and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
3
Cook the zucchini:
While the sweet potatoes cook, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 3 to 4 minutes per side, or until lightly browned and softened. Transfer to a plate and cover with foil to keep warm. Wipe out the pan.
4
Cook the pork:
While the sweet potatoes continue to cook, pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.
5
Make the sauce & serve your dish:
While the pork rests, to the pan of reserved fond, add the barbecue sauce and 1/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until the liquid is slightly reduced in volume. Turn off the heat. Add the remaining butter; stir until melted and combined. Taste, then season with salt and pepper if desired. Slice the rested pork crosswise. Serve the sliced pork with the mashed sweet potatoes and cooked zucchini. Top the pork and potatoes with the sauce. Garnish the zucchini with as much of the chopped pepper as you’d like, depending on how spicy you’d like the zucchini to be. Enjoy!
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