1. Heat charcoal or gas grill for 2-zone cooking; direct heat zone about 400°F and indirect heat zone about 275°F. Toss sweet potatoes in a bowl with olive oil. Place sweet potatoes on indirect heat zone of the grill for 10 minutes, until fork tender. Remove from heat and wrap in an aluminum foil packet to continue softening.
2. Place pork chops over direct heat zone for 3 to 4 minutes per side until grill marks appear. Move chops to indirect heat zone and cook for additional 7 minutes until internal temperature reaches 150°F.
3. Place butter, brown sugar and bourbon in mixing bowl. Beat with electric mixer until butter is whipped and smooth.
4. Salt sweet potatoes to taste; serve with chops and whipped butter.