Pork Cutlets with Smothered Parmesan Green Beans

Pork is the one meat that I could eat everyday and never get sick of it. Unfortunately for me, pork is EXPENSIVE around here. I’m consider myself lucky if I can find a pork loin for under $4 a pound. Last week I was lucky enough to find both bone-in and boneless pork chops on crazy sale so I stocked up. Expect lots of pork recipes soon.

I pulled this recipe out of Gourmet just a few nights ago and I’m not even sure why it stood out to me. It’s just a pan fried pork chop and parmesan green beans but together… together they are amazing. I cooked some brown rice to go with everything and the green bean sauce was even good on it.

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Pork Cutlets with Smothered Parmesan Green Beans

Ingredients

• 2 tablespoons butter
• 3 tablespoons extra-virgin olive oil divided
• 3 to 4 large shallots thinly sliced lengthwise
• 2 garlic cloves smashed
• 2/3 cup dry white wine
• 2/3 cup heavy cream
• 1/2 cup plus 1 tablespoon water divided
• 2 teaspoon finely chopped sage
• 2 12 ounce packages frozen frenched green beans (do not thaw)
• 4 boneless pork cutlets or chops
• 1/2 cup grated parmesan

Instructions

1. Heat butter and 1 tablespoon oil in a 12 inch heavy skillet over medium heat until foam subsides. Cook shallots and garlic with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring occassionally until golden, about 5 minutes. Add wine and boil until reduced by half. Add cream, 1/2 cup water, sage, 1/4 teaspoon salt, and 1/8 teaspoon pepper and bring just to a boil. Add green beans and simmer tightly covered stirring occassionally until beans are tender and liquid is slightly thickened, 20 to 25 minutes. Transfer to bowl and keep warm.
2. Clean skillet, then heat remanining 2 tablespoons oil in skillet over medium-high heat until it shimmers. Pat pork dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper, then cook, turning once, until lightly browned and just cooked through, about 4 minutes total. Transfer pork to a plate.
3. Pour off oil in skillet. Return skillet to medium-high heat and add remaining tablespoon water, stirring and scraping up brown bits. Stir in bean mixture and meat juices from plate and heat over medium heat. Stir in parmesan.
4. Serve pork over green beans.