Honey Butter BBQ Pork Cutlets with Mashed Sweet Potatoes and Broccoli

Elevate your dinner game with these honey butter BBQ pork cutlets. The secret is a simple compound butter made by mixing softened butter with honey and a pinch of salt. Dolloped onto warm, BBQ-spiced pork cutlets, it melts into a sweet, savory and slightly smoky sauce that’s absolutely irresistible.

Paired with creamy mashed sweet potatoes and tender broccoli, this meal is balanced, colorful and satisfying. Ready in under 30 minutes, it’s perfect for a busy weeknight when you want something special without the fuss.

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Ingredients

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

12 ounce Pork CutletsView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper.
2. Wash and scrub the sweet potatoes, then pierce them several times with a fork. Place on the baking sheet and roast for about 40-45 minutes, until tender. Alternatively, microwave on high for 5-7 minutes, turning once, until soft.
3. While sweet potatoes cook, cut broccoli into small florets. Toss with a drizzle of oil, salt and pepper. Spread on a separate baking sheet and roast for 15-20 minutes, until tender and lightly browned.
4. In a small bowl, combine softened butter, honey and a pinch of salt. Mix until smooth. Set aside.
5. Season pork cutlets on both sides with BBQ seasoning, chili flakes, salt and pepper.
6. Heat 2 teaspoons of oil in a large skillet over medium-high heat. Add pork cutlets and cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature of 145°F). Remove from heat.
7. When sweet potatoes are done, let cool slightly, then peel off the skin. Mash with sour cream, a squeeze of lemon juice, salt and pepper until creamy.
8. Serve pork cutlets topped with a dollop of honey-butter, alongside mashed sweet potatoes and roasted broccoli. Garnish with additional lemon wedges if desired.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time as needed until chicken reaches 165°F.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Can I make the honey-butter ahead of time?

Absolutely. Prepare the honey-butter and refrigerate for up to a week. Soften before using.