2 (12 oz) pkgs frozen frenched green beans (do not thaw)
4 (1/2 to 3/4 inch thick) boneless pork cutlets or chops (1 to 1 1/4 lb total)
1/2 cup grated parmesan
Chopped flat-leaf parsley
Instructions
Heat butter and 1 tbsp oil in a 12 inch heavy skillet over medium heat until foam subsides. Cook shallots and garlic with 1/4 tsp salt and 1/8 tsp pepper, stirring occasionally, until pale golden, about 5 mins. Add wine and boil until reduced by half. Add cream, 1/2 cup water, sage, 1/4 tsp salt, and 1/8 tsp pepper and bring just to a boil. Add green beans and simmer, tightly covered, stirring occasionally, until beans are tender and liquid is slightly thickened, 20-25 mins. Transfer to a bowl and keep warm covered.
Clean skillet, then heat remaining 2 tbsp oil in skillet over medium-high heat until it shimmers. Pat pork dry and season with 1/2 tsp salt and 1/4 tsp pepper, then cook, turning once, until lightly browned and just cooked through, about 4 mins total.
Transfer pork to a plate. Pour off oil in skillet. Return skillet to medium-high heat and add remaining tbsp water, stirring and scraping up brown bits. Stir in bean mixture and meat juices from plate and heat over medium heat. Stir in parmesan. Serve pork over green beans.
Originally Submitted
7/23/2010
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