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Pork Cutlets with Smothered Green beans


  • ¼ cup unsalted butter
  • ⅜ cups extra-virgin olive oil, divided
  • 4 large shallots, thinly sliced lengthwise
  • 4 garlic cloves, smashed
  • 1 ⅓ cups dry white wine
  • 1 ⅓ cups heavy cream
  • 1 cup + 1 tablespoon water, divided
  • 1 tablespoons + 1 teaspoon finely chopped sage
  • 2 (16-ounce) packages frozen frenched green beans (do not thaw)
  • 6 (½-to ¾-inch-thick) boneless pork cutlets or chops
  • 1 cup grated parmesan
Heat butter and 1 tablespoon oil in a 12-inch heavy skillet over medium heat until foam subsides. Cook shallots and garlic with ¼ teaspoon salt and ⅛ teaspoon pepper, stirring occasionally, until pale golden, about 5 minutes.
Add wine and boil until reduced by half. Add cream, ½ cup water, sage, ¼ teaspoon salt, and ⅛ teaspoon 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 to 25 minutes. Transfer to a bowl and keep warm, covered.
Clean skillet, then heat remaining 2 tablespoons oil in skillet over medium-high heat until it shimmers. Pat pork dry and season with ½ teaspoon salt and ¼ teaspoon pepper, then cook, turning once, until lightly browned and just cooked through, about 4 minutes total. Transfer pork to a plate. 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.
Serve pork over green beans.

Makes 6 to 8 servings
Source : Gourmet March 2009

This was Thursday night’s dinner. It’s been such a crazy week that I’m just now catching up on my posts. I used cooking wine as opposed to real wine. I did splurge and get fresh sage which I cut up with my herb scissors. Instead of 4 12-ounce bags of green beans, I went with 2 16-ounce bags and there was still an overabundance of green beans in comparison with the pork. This was easy enough to make, I always like when a dinner can be pulled together in 1 pan.

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