Pork Cutlets with Smothered Parmesan Green Beans

By Queenbee_47

Ingredients

• 2 Tbsp. Butter 2/3 cup Heavy Cream
• 3 Tbsp. Olive Oil, divided
• 1/2 cup plus 1 tbsp. Water, divided
• 3 to 4 large Shallots, thinly sliced
• 2 tsp finely chopped sage
• 2 Garlic cloves, smashed
• 2 (12oz) packages frozen, French Green Beans
• 2/3 cup Dry White Wine
• 4 (1/2 to 3/4 in. thick) Boneless Pork Cutlets
• 1/2 cup Parmesan

Preparation

Step 1

Heat butter and 1 tbsp. oil in heavy skillet over medium heat. Cook shallots and garlic, season with salt and pepper until pale golden. Add wine and boil until reduced by half. Add cream ½ cup water, sage, salt and pepper to taste 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. Remove and keep warm. Clean skillet and heat remaining oil over medium-high heat until it shimmers. Pat pork dry and season with salt and pepper, then cook turning once, until lightly browned and just cooked through, about 4 minutes. Transfer to a plate. Pour off oil and add remaining water, stirring and scraping brown bits. Stir in beans and meat juices from the plate. Stir in parmesan and serve pork over the beans.