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-softened butter mixed with honey and a pinch of salt-that melts over warm, smoky-spiced pork, creating an irresistible sweet-savory glaze.

Paired with creamy mashed sweet potatoes and bright, lemony green beans, this meal is balanced, flavorful and surprisingly easy to make. It’s the kind of dish that feels special enough for company but simple enough for any night of the week.

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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 and quarter the lemon.
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 until smooth. Season with salt and pepper. Cover to keep warm.
3. Meanwhile, place 2 tablespoons butter 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 cutlets dry with paper towels. Season generously with salt and pepper, then rub all over with BBQ seasoning. Heat a drizzle of vegetable 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.)
5. While pork cooks, pierce the green bean bag with a fork and place on a plate. Microwave until tender, 1-2 minutes. (Alternatively, 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, 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 regular potatoes instead of sweet potatoes?

Yes, you can substitute with Yukon Gold or Russet potatoes. Adjust cooking time as needed.

Can I make the honey butter ahead of time?

Absolutely. Prepare the honey butter and refrigerate. Let it come to room temperature before serving.

What can I use instead of pork cutlets?

Chicken cutlets or thin pork chops work well. Adjust cooking time to ensure they are cooked through.