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Pork Cutlets with Smothered Parmesan Green Beans















Trans-fat Free, Good source of fiber, Low Carb


2 tablespoons butter, unsalted
3 tablespoons olive oil, extra-virgin
1 cup shallots
thinly sliced lengthwise, about 4
2 cloves garlic
cup white wine
cup heavy whipping cream
½ cup water
1 tablespoon water
2 teaspoons sage leaves
finely chopped
24 ounces green beans
frozen frenched, do not thaw
1 ¼ pounds pork cutlets
1/2 to 3/4 inch thick, 4 each, boneless
½ cup Parmesan cheese
1 x parsley leaves
flat-leaf, chopped


Heat butter and 1 tablespoon oil in a 12-inch heavy skillet over medium heat until foam subsides.

Cook shallots and garlic with ¼ teaspoon salt and ⅛ teaspoon pepper, stirring occasionally, until pale golden, about 5 minutes.

Add wine and boil until reduced by half.

Add cream, ½ cup water, sage, ¼ teaspoon salt, and ⅛ teaspoon pepper 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.

Transfer to a bowl and keep warm, covered.

Clean skillet, then heat remaining 2 tablespoons oil in skillet over medium-high heat until it shimmers.

Pat pork dry and season with ½ teaspoon salt and ¼ teaspoon pepper, then cook, turning once, until lightly browned and just cooked through, about 4 minutes total.

Transfer pork to a plate. Pour off oil in skillet.

Return skillet to medium-high heat and add remaining tablespoon water, stirring and scraping up brown bits.

Stir in bean mixture and meat juices from plate and heat over medium heat.

Stir in parmesan.

Serve pork over green beans.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 185g (6.5 oz)
Amount per Serving
Calories 35885% of calories from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 16g 81%
Trans Fat 0g
Cholesterol 80mg 27%
Sodium 214mg 9%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 11%
Sugars g
Protein 15g
Vitamin A 28% Vitamin C 24%
Calcium 21% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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