Name: Pork Amandine with Almond Milk Sauce
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4
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

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.
Add the butter and almonds to the skillet, stirring until both are browned but not burnt. Remove the almonds to a separate plate.
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.
Divide the haricot verts evenly among 4 plates and spoon some sauce over them. Top with 2 cutlets per plate and sprinkle with parsley.

Pork Amandine with Almond Milk Sauce

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