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 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 glaze that’s absolutely irresistible.

Paired with creamy mashed sweet potatoes and bright lemony green beans, this meal is balanced, colorful and surprisingly easy to pull together. Once you try it, you’ll find yourself making excuses to whip it up again and again.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Peel and dice the sweet potatoes into 1-inch cubes. Add to the boiling water and cook until tender, about 15-20 minutes. Drain and return to the pot.
2. While sweet potatoes cook, prepare the honey butter: In a small bowl, combine 2 tablespoons of softened butter with the honey and a pinch of salt. Mix until smooth and set aside.
3. Pat the pork cutlets dry with paper towels. Season both sides with the sweet and smoky BBQ seasoning, chili flakes, salt and black pepper.
4. Heat 2 teaspoons of cooking oil in a large skillet over medium-high heat. Add the pork cutlets and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate and tent with foil to keep warm.
5. In the same skillet, add the green beans and a splash of water. Cover and steam for 2-3 minutes until bright green and tender-crisp. Remove from heat, squeeze the juice of half a lemon over the beans and toss to coat.
6. Mash the cooked sweet potatoes with the sour cream and a pat of butter (about 1 tablespoon). Season with salt and pepper to taste.
7. To serve, divide the mashed sweet potatoes and lemony green beans between plates. Top with the pork cutlets and dollop the honey butter over the warm cutlets so it melts. Serve immediately.

Recipe Tips

FAQ

Can I use chicken cutlets instead of pork?

Yes, chicken cutlets work well. Adjust cooking time as needed until the internal temperature reaches 165°F.

Can I make the honey butter ahead of time?

Absolutely. Prepare the honey butter and refrigerate in an airtight container for up to a week. Let it soften slightly before using.

What can I substitute for sour cream in the mashed sweet potatoes?

Greek yogurt or crème fraîche are great substitutes. For a dairy-free option, use coconut cream.