Set the pork chops on a plate and season generously with salt and pepper. Set aside.

Place the sweet potatoes in a saucepan and cover with water. Set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook the sweet potatoes just until slightly soft, just a few minutes. Drain and set aside.

In a large skillet over high heat, warm 1 tablespoon of the olive oil. Add the drained sweet potatoes and season with cumin and salt and pepper. Saute, turning occasionally, for 6 minutes. Transfer to a plate and set aside. 

Add 1 tablespoon of the olive oil to the same skillet. Heat over medium-high heat. Add the Brussels sprouts and shallot, and cook, stirring frequently, until wilted, 3-4 minutes. Return the sweet potatoes and toss to combine. Cook until the sweet potatoes are heated through, then transfer everything to a plate, cover, and set aside.

In the same skillet you’ve been using, melt the butter over medium-high heat. Place the pork chops in the skillet and cook, undisturbed, for 2 minutes. Flip the pork chops and cook for another 2 minutes. Flip once more, and use a spoon or a pastry brush to coat the pork chops in melted butter from the pan. Continue to cook, turning the pork chops occasionally and coating in butter, until a thermometer reads 140 F when inserted into the thickest part of the pork chop. Remove from heat and let sit for 5 minutes, then serve with the Brussels sprout hash. Enjoy.