Ingredients
- 2 pork loin cutlets (500g)
- 250 g fresh green beans
- 3 tbs flaked almonds, toasted
- small bunch of fresh thyme
- 4 tbs butter (divided)
- 2 garlic cloves, minced
- 2 tsp olive oil (divided)
- ½ lemon, juiced
- Salt and pepper
Method
Prepare the pork:
Pat dry and season the pork loin cutlets generously with salt and pepper. Let them rest at room temperature for 30 minutes before cooking.
Toast the flaked almonds:
Heat a dry pan over medium heat and toast the flaked almonds until golden. Remove and set aside.
Cook the green beans:
Steam the beans for 5/10 minutes, until tender but still crisp. In the same pan used for the almonds melt 2 tablespoons of butter with 1 teaspoon of olive oil and saute the minced garlic for 1-2 minutes.
Add the steamed beans and toss to coat. Stir in the toasted almonds and season with salt and pepper. Drizzle with a squeeze of lemon juice for added freshness. Set aside.
Cook the pork:
Heat 2 tablespoons of butter and 2 teaspoons of olive oil in a pan over medium high heat. Place the pork cutlets in the pan, fat side down first, to render the fat.
Cook for 4 minutes on each side, or until the internal temperature reaches 63c.
Baste the pork:
Add the remaining 2 tablespoons of butter and the thyme to the pan. Tilt the pan slightly and use a spoon to baste the pork with the melted butter and thyme for 2 minutes.
Serve:
Plate the pork cutlets alongside the garlic beans. Garnish with additional thyme and a squeeze of lemon juice.
