Spicy BBQ Pork Chops with Roasted Sweet Potatoes & Sautéed Green Beans

Spicy BBQ Pork Chops

with Roasted Sweet Potatoes & Sautéed Green Beans

35 MIN
2 Servings
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    From the Test Kitchen

    The tangy-sweet flavor of the classic barbecue sauce that tops our seared pork chops gets a spicy kick from gochujang—a savory paste made from chiles and fermented soybeans. We're serving it with a hearty side of sautéed green beans topped with crispy onions for a satisfying textural contrast.
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    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
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    fresh
    ingredients
    Spicy BBQ Pork Chops with Roasted Sweet Potatoes & Sautéed Green Beans
    Title
    • 2 cloves Garlic
    • 6 oz Green Beans
    • 1 lb Sweet Potatoes
    • 2 Boneless, Center-Cut Pork Chops
    • ¼ cup Barbecue Sauce
    • ⅓ cup Crispy Onions
    • 1 Tbsp Apple Cider Vinegar
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 2 tsps Gochujang
    time-saving
    tips & techniques
    Prepare & roast the sweet potatoes
    1 Prepare & roast the sweet potatoes

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Halve the sweet potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the barbecue sauce and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

    Cook the pork
    3 Cook the pork

    Pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    Cook the green beans
    4 Cook the green beans

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the green beans are tender and the water has cooked off. Turn off the heat. Stir in the vinegar until combined.

    Slice the pork & serve your dish
    5 Slice the pork & serve your dish

    Slice the rested pork crosswise. Serve the sliced pork with the roasted sweet potatoes and cooked green beans. Top the pork with the spicy barbecue sauce. Top the green beans with the crispy onions. Enjoy!

    Tips from Home Chefs

    Prepare & roast the sweet potatoes
    1 Prepare & roast the sweet potatoes

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Halve the sweet potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and the spice blend; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Prepare the remaining ingredients

    Meanwhile, cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the barbecue sauce and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

    Prepare the remaining ingredients
    Cook the pork
    3 Cook the pork

    Pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for pork.

    4 Cook the green beans

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the green beans are tender and the water has cooked off. Turn off the heat. Stir in the vinegar until combined.

    Cook the green beans
    Slice the pork & serve your dish
    5 Slice the pork & serve your dish

    Slice the rested pork crosswise. Serve the sliced pork with the roasted sweet potatoes and cooked green beans. Top the pork with the spicy barbecue sauce. Top the green beans with the crispy onions. Enjoy!

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