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

There’s a secret to making any weeknight dinner feel like a special occasion: compound butter. By mixing softened butter with honey and a pinch of salt, you create a luscious topping that melts over warm, smoky pork cutlets, adding a sweet-savory finish that’s absolutely irresistible.

This dish pairs those perfectly seasoned cutlets with creamy mashed sweet potatoes and bright, lemony green beans. It’s a balanced, colorful plate that comes together in about 25 minutes-proof that you don’t need hours in the kitchen to create something truly memorable.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView 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

2 tablespoon Sour CreamView 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. Peel and dice sweet potatoes into 1-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 (2 tablespoons for 4 servings) until smooth. Season with salt and pepper. Cover to keep warm.
3. Meanwhile, place 2 tablespoons butter (4 tablespoons for 4 servings) in a small microwave-safe bowl. Microwave until just softened, 10-15 seconds. (Tip: If it melts, start over with more butter and microwave in 5-second intervals.) Stir in honey and a pinch of salt.
4. Pat pork dry with paper towels. Season generously 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.)
5. While pork cooks, pierce the green bean bag with a fork and place on a plate. Microwave until tender, 1-2 minutes. (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 a different cut of pork?

Yes, boneless pork chops or pork loin work well. Adjust cooking time as needed to ensure they are cooked through.

Can I make this dairy-free?

Substitute the butter with a dairy-free margarine or coconut oil and use a dairy-free sour cream alternative. The flavor will vary slightly.

How do I reheat leftovers?

Reheat the pork and sweet potatoes in a microwave or oven until warm. The green beans are best enjoyed fresh but can be reheated gently.