Pork Amandine with Almond Milk Sauce

Tender green beans are topped with an almond milk sauce and toasted almonds and served alongside juicy seared pork cutlets.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4
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Ingredients

2 tablespoons olive oil

8 pork cutlets (each about 1/3-inch thick)

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter

1 cup sliced almonds

12 ounces haricot verts, trimmed

1 cup almond milk

1/2 cup sour cream

1 tablespoon Worcestershire sauce

2 tablespoons chopped fresh parsley, plus more, for serving

Directions

  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Sprinkle the pork with 1 teaspoon salt and 1/4 teaspoon pepper. Add 4 of the pork cutlets and brown, 1 to 2 minutes. Flip and continue cooking, about 1 minute more. Remove the pork from the skillet and transfer to a plate. Add the remaining 1 tablespoon oil and repeat with the remaining 4 cutlets. Transfer to the plate and set aside.
  2. Add the butter and almonds to the skillet, stirring until both are browned but not burnt. Remove the almonds to a separate plate.
  3. Add the haricot verts, almond milk, sour cream, Worcestershire and 1/2 teaspoon salt to the skillet. Cook until the beans are tender and cooked through and the mixture is starting to thicken, about 6 minutes. Stir in the parsley and reserved almonds.
  4. Divide the haricot verts evenly among 4 plates and spoon some sauce over them. Top with 2 cutlets per plate and sprinkle with parsley.