Butter-Basted Southwestern Pork Chops

• Toss sweet potato on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.

• Pat pork* dry with paper towels and season all over with half the Fajita Spice Blend (all for 4 servings) and a big pinch of salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Add 1 TBSP butter (2 TBSP for 4) to pan; stir until melted, then spoon over pork until coated. • Turn off heat; transfer pork to a plate, pouring any remaining butter from pan over top. Tent with foil to keep warm. Wipe out pan.

• While pork cooks, in a small bowl, combine sour cream with as much lime zest as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.

• Once sweet potatoes are finished roasting, heat a drizzle of oil in pan used for pork over medium-high heat. Add drained beans and a big pinch of salt; cook, stirring occasionally, until beans are warmed through, 2-3 minutes. • Add roasted sweet potatoes and juice from one lime wedge (juice from two wedges for 4 servings); toss to combine.