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Cast Iron Pan-Seared Pork Cutlets with Horseradish and Herbed...

Name: Cast Iron Pan-Seared Pork Cutlets with Horseradish and Herbed Green Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: unsalted butter , softened; garlic cloves , minced; minced fresh thyme; minced fresh chives; pork tenderloins , trimmed and each cut on an angle into 4 equal pieces; Salt and pepper; vegetable oil; green beans , trimmed and cut into 2-inch lengths; prepared horseradish , drained; minced fresh parsley; Lemon wedges

Get from kitchen to table in no time with this simple one-dish meal.

Ingredients

4 tablespoonsunsalted butter , softened
3garlic cloves , minced
2 teaspoonsminced fresh thyme
2 teaspoonsminced fresh chives
2pork tenderloins , trimmed and each cut on an angle into 4 equal pieces
1Salt and pepper
2 tablespoonsvegetable oil
1 poundgreen beans , trimmed and cut into 2-inch lengths
1 tablespoonprepared horseradish , drained
1 tablespoonminced fresh parsley
1Lemon wedges

Directions

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.
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.
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.
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.