(2 servings) 4 servings

• *CONTAINS COCONUT
• Preheat oven to 400°F. Wash and dry all produce. Peel and dice sweet potatoes into ½-inch pieces. Trim and then halve Brussel sprouts. Peel and mince (1) 2 shallot(s) and garlic.
• Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Cover, bring to a boil, and cook until tender, 15-20 minutes. Drain and return sweet potatoes to pot. Remove from heat and mash with dairy-free sour cream and (1T) 2T margarine until smooth. Season with salt & pepper. Cover to keep warm.
• While sweet potatoes cook, place (2T) 4T margarine in a small microwave-safe bowl. Microwave in 5-second intervals until margarine is softened. Stir in (2pkgs) 4pkgs of honey and a pinch of salt.
• Place Brussel sprouts into a microwave-safe bowl and add (¼C) ½C water and microwave on high for 3 minutes. Set aside until step 6.
• Pat pork chops dry with paper towels. Season lightly with salt & pepper, then rub BBQ seasoning all over the pork. In a large sauté pan, heat a drizzle of oil over medium-high heat. Add pork and cook until browned, 2-3 minutes per side. Transfer pork to one side of a baking sheet and finish cooking in oven for a total of 8-12 minutes. When there are 5-6 minutes left of cook time, you will add the Brussel sprouts to the other side of the pan in the next step.
• Using paper towels, gently wipe out the pan that was used to cook the pork. Heat a drizzle of oil over medium-high heat and add shallots, garlic and bacon pieces and cook until fragrant, about 1 minute. Add hot Brussel sprouts, a pinch of salt & pepper and continue to sauté for an additional 1-2 minutes. Transfer to the baking sheet with the pork and roast in the oven for 5-6 minutes.
• Divide sweet potatoes and Brussel sprouts between plates. Top sweet potatoes with pork and dollop of honey butter.

  Serve & enjoy!