Pork Amandine with Almond Milk Sauce
- Level: Easy
- Yield: 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 805
- Total Fat
- 60
- Saturated Fat
- 19
- Carbohydrates
- 14
- Dietary Fiber
- 6
- Sugar
- 5
- Protein
- 54
- Cholesterol
- 178
- Sodium
- 1051
- Total: 25 min
- Active: 25 min
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.