Honey-Butter BBQ Pork Cutlets with Mashed Sweet Potatoes & Broccoli

Step 1

• Wash and dry all produce. • Peel and dice sweet potatoes into ½-inch pieces. Zest and quarter lemon.

Step 2

• Place sweet potatoes in a medium pot with 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 pot. Mash with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth. Season with salt and pepper. • Keep covered off heat until ready to serve.

Step 3

• While sweet potatoes cook, place 2 TBSP butter (4 TBSP 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.

Step 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.

Step 5

• While pork cooks, place broccoli in a large microwave-safe bowl. Cover with plastic wrap and poke a few holes in wrap. Microwave until tender, 1-2 minutes. TIP: No microwave? No problem! Steam broccoli in a medium pot of salted water until tender, 2-4 minutes; drain. • Carefully uncover (watch out for steam!) and toss broccoli with lemon zest, juice from one lemon wedge (two wedges for 4 servings), 1 TBSP butter (2 TBSP for 4), and a big pinch of salt and pepper.

Step 6

• Divide sweet potatoes and broccoli between plates. Top sweet potatoes with pork and dollop pork with honey butter. Sprinkle with chili flakes if desired. Serve with remaining lemon wedges on the side.