IN THE KIT
12 ozpork chops x2
1 ozsour cream
4 ozgarlic shallot butter
1 ozapple cider vinegar
12 ozred potatoes
4 ozveggie stock
2 ozred onion
1 ozfresh parsley
Salt & pepper
Kitchen Items Needed
Potato masher or fork
Scrub potatoes, then cut into 1-inch pieces;
Peel & thinly slice onion;
Trim ends of green beans;
Zest lemon, then cut into wedges;
Pat pork dry & season all over with salt & pepper;
Remove stems & roughly chop parsley.
Place potatoes in a medium saucepan. Add enough salted water to cover by 1-inch. Cover & bring to a boil. Uncover & cook until potatoes are easily pierced with a fork, about 12 minutes. Reserve ¼ cup cooking liquid, drain, & return potatoes to saucepan. Cover to keep warm.
Heat 2 teaspoons of oil in a medium skillet over medium-high. Add green beans, onion, & a pinch each of salt & pepper. Cook, stirring occasionally, until crisp-tender & browned in spots, 3–5 minutes. Transfer beans to a bowl, sprinkle with lemon zest, toss & cover to keep warm (green beans will soften as they sit). Wipe out skillet & return to stovetop.
Heat 1 tablespoon of oil in same skillet over medium-high. Working in batches if necessary, add pork cutlets & cook until browned, 2-3 minutes per side. Transfer pork to a plate & cover with foil to keep warm.
Reduce heat of skillet to medium. Add garlic/shallot/butter blend & cook for 30 seconds. Add veggie stock & bring to a simmer, scraping up bits from bottom of the pan. Stir in honey & squeeze juice from lemon wedges into pan. Season to taste with salt & pepper. Return cutlets to pan & continue to cook until sauce is thickened & coats cutlets, about 2 minutes more.
Using a fork or potato masher, mash potatoes in saucepan. Stir in sour cream. Season to taste with salt & pepper. Spoon onto plates next to green beans. Place cutlets on top with honey garlic sauce spooned over, topped with chopped parsley. Enjoy!