Butter-Basted Southwestern Pork Chops
with Cheesy Sweet Potato Jumble, Pico de Gallo & Lime Crema
- Milk
Butter basting—does anything sound more delicious than that? We didn’t think so! Tonight, you’ll season pork chops with a Mexican-inspired spice blend of cumin, garlic, and oregano. After a quick sear, you’ll spoon melted butter over the chops to create a tasty browned crust and seal in all those juices for a succulent finish! On the side are roasted sweet potatoes and creamy black beans topped with melty Monterey Jack. Finish with a heaping spoonful (or two) of fresh pico de gallo, then drizzle it all with zesty lime crema for cool, creamy contrast.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Sweet Potato
10 ounce
Pork Chops
½ tablespoon
Fajita Spice Blend
1 unit
Black Beans
¼ cup
Monterey Jack Cheese
(Contains: Milk)
4 ounce
Pico de Gallo
1 unit
Lime
Not included in your delivery
teaspoon (tsp)
Salt
3 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potato into ½-inch pieces. Zest and quarter lime. Drain beans.
• 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.
• Slice pork crosswise. • Divide sweet potato jumble and pork between plates; top jumble with Monterey Jack and pico de gallo. Drizzle everything with lime crema and serve with remaining lime wedges on the side.
Pork is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the sweet potato and black bean combo, finding it surprisingly delicious. Some found the pork chops flavorful and juicy.
- Ease of prep: Instructions made cooking pork chops easy for first-timers. Some found the recipe quick and simple to prepare.
- Suggestions: Consider adding cumin, garlic powder, and cilantro to boost the bean flavor. Try using chicken instead of pork for variety.
- Portions: Several wanted more sweet potato; the ratio to black beans felt off. Some found the meal filling, while others desired larger portions.
- Texture: A few found the jumble mushy; consider adding a crunchy element. Some noted the pork chops were thin and cooked quickly.
Reviews from our home cooks
Everything about this meal was delicious. The sweet potato jumble was such an awesome blend of flavors. The lime crema made the pork chop taste even better.
This meal was delicious! The lime crema sauce with the pork chop was amazing. The black bean salad was incredible. I don't typically like black beans, but it was a hit.
This may have been the tastiest pork chop I've ever had. The sweet potato jumble was amazing. Would highly recommend it.
Never would have thought to put black beans and sweet potatoes together. Delicious mix! Pork chop was flavorful and tender
We thought we didn't like sweet potatoes but thanks to HF we have found ways to cook them that we really like including this jumble. The pork was good too but the star was the bean & sweet potato jumble for us.
Really good pork chops! Super tasty and perfectly cooked. Instructions made it easy to cook them for a first timer. Sweet potatoes and beans were surprisingly great together.
The sweet potato and black bean side dish is excellent!!! So much flavor for simple ingredients. Also so happy to see pre made Pico, it was a waste making it myself.
The pork chops were a little gristley. I did not find anything outstanding about them. In fact, they had more flavor without the sauce. The beans and sweet potato jumble, however, was very good especially with the addition of the salsa and the sauce.
New dish with super potential. Need more crema sauce and a little less Mexican chili powder in the pork chop seasoning. Loved the veggies jumble!
Totally enjoyed it. Kind of question whether the butter basting step is really necessary.
