Honey Butter BBQ Pork Cutlets with Mashed Sweet Potatoes and Lemony Green Beans

Elevate your weeknight dinner with these honey butter BBQ pork cutlets. The secret is a simple compound butter made with honey and salt, which melts over the warm, smoky-spiced pork for an irresistible sweet and savory finish. Paired with creamy mashed sweet potatoes and bright, lemony green beans, this meal comes together in under 30 minutes.

Perfect for busy evenings when you want something special without the fuss. The combination of flavors and textures will have everyone asking for seconds. Plus, it’s easy to customize with your favorite sides or spice level.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

12 ounce Pork CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce (except green beans). Peel and dice sweet potatoes into ½-inch pieces. Zest the lemon and cut it into quarters.
2. Place sweet potatoes in a medium pot and add 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 the pot. Mash off heat with sour cream and 1 tablespoon butter (2 tablespoons for 4 servings) until smooth. Season with salt and pepper. Cover to keep warm.
3. While sweet potatoes cook, place 2 tablespoons butter (4 tablespoons for 4 servings) in a small microwave-safe bowl. Microwave in 5-second intervals until just softened, about 15 seconds total. Stir in honey and a pinch of salt.
4. Pat pork dry with paper towels. Season lightly with salt and pepper, then rub all over with BBQ seasoning. Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 2-3 minutes per side. (For 4 servings, cook in batches if necessary.) Turn off heat.
5. While pork cooks, pierce the green bean bag with a fork and place on a plate. Microwave until tender, 1-2 minutes. (Tip: No microwave? Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Carefully transfer beans to a medium bowl and toss with lemon zest, juice from 1 lemon wedge (2 wedges for 4 servings), 1 tablespoon butter and a big pinch of salt and pepper.
6. Divide sweet potatoes and green beans between plates. Top sweet potatoes with pork and dollop with honey butter. Sprinkle with chili flakes if desired. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use boneless pork chops instead of pork cutlets?

Yes, boneless pork chops work well. Adjust cooking time as needed; thicker chops may require a few extra minutes per side.

How do I make the honey butter if I don't have a microwave?

Let the butter sit at room temperature until softened, then stir in the honey and salt. Alternatively, warm the butter gently in a small saucepan over low heat.

Can I substitute the green beans with another vegetable?

Absolutely. Asparagus, broccoli or snap peas would all be delicious. Adjust cooking time accordingly.