For the chops: Preheat a gas grill to medium-high heat on one side and low on the other side. If using a charcoal grill, bank very hot coals on one side of the grill.
Put the cider, bourbon and honey in a small saucepan and cook over medium heat until reduced by half. Whisk in the butter and hold the sauce in a warm place
Rub the chops with some olive oil, then sprinkle with the coriander and 1 teaspoon each salt and pepper. Grill on the hot side of the grill for 3 minutes per side. Move the chops to the cooler side of the grill, cover with the lid and cook, occasionally brushing with the glaze, until they reach desired tenderness and temperature, 145 degrees F for pork. Let rest for 5 minutes.
For the fritters: While the meat is cooking, grate the sweet potatoes on the large holes of a box grater into a clean kitchen towel. Wring as much liquid out of the sweet potatoes as possible and discard the liquid.
In a medium bowl, combine the sweet potatoes, thyme, garlic, onion and lemon zest. Stir in the flour and egg and mix to combine.
In a large cast-iron pan, add enough canola oil to reach a depth of 1/4 inch (enough oil to come halfway up the sides of the fritters) and place over medium-high heat.
Form the fritters by hand or using a 1/4-cup measure. In batches, fry the fritters until golden-brown, about 2 minutes per side. Transfer to paper towels to drain. Season with salt and pepper. Serve with the chops.
For more ingredient substitution ideas, see the article below.