Cast Iron Pan-Seared Pork Cutlets with Horseradish and Herbed Green Beans

Directions

1. Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 500 degrees. Meanwhile, combine 3 tablespoons butter, garlic, thyme, and chives in bowl; set aside.

2. Working with 1 piece at a time, place pork cut side down between 2 sheets of parchment paper or plastic wrap and gently pound to even ½-inch thickness. Pat pork dry with paper towels and season with salt and pepper.

3. When oven reaches 500 degrees, remove skillet from oven using potholders and place over medium-high heat; turn off oven. Being careful of hot skillet handle, add 1 tablespoon oil and heat until just smoking. Brown 4 cutlets, about 2 minutes per side; transfer to serving platter. Repeat with remaining 1 tablespoon oil and remaining 4 cutlets; transfer to platter. Dollop 3 tablespoons herb butter over cutlets, tent with aluminum foil, and let rest while making green beans.

4. Melt remaining 1 tablespoon butter in now-empty skillet over medium heat. Add green beans, ¼ teaspoon salt, and ⅛ teaspoon pepper and cook, stirring occasionally, until spotty brown, 3 to 5 minutes. Add ¼ cup water, cover, and cook until green beans are bright green and still crisp, about 2 minutes. Uncover and continue to cook until water evaporates, 30 to 60 seconds. Stir in horseradish and remaining herb butter and cook until green beans are crisp-tender and beginning to wrinkle, 1 to 3 minutes. Off heat, stir in parsley and season with salt and pepper to taste. Serve cutlets with green beans and lemon wedges.

Nutrition Facts (per serving)