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PORK AMANDINE W/ ALMOND MILK SAUCE

  • Preparation time
    25 min
  • Difficulty
    Intermediate
  • Number of servings
    4

Pork Amandine with Almond Milk Sauce is a flavorful and elegant dish that features tender pork medallions topped with a rich almond milk sauce. The pork medallions are typically seasoned with salt, pepper, and other desired spices, then seared in a hot pan until they develop a golden crust. The almond milk sauce is made by combining almond milk, chicken or vegetable broth, and a touch of flour or cornstarch to thicken the sauce. The sauce is then simmered until it reaches a creamy consistency and seasoned with herbs and spices such as thyme or garlic. The pork medallions are served with the almond milk sauce drizzled over them, creating a delicious and visually appealing dish. This dish pairs well with roasted vegetables, mashed potatoes, or a side of steamed greens.

Ingredients
NATURES HEART ALMOND CRMR SWT 12X1L
  • 2 TBSP OLIVE OIL
  • 8 EA PORK CUTLETS
  • KOSHER SALT
  • BLACK PEPPER
  • 2 TBSP UNSALTED BUTTER
  • 1 CUP ALMONDS
  • 12 OZ HARICOT VERTS, TRIMMED
  • 1 CUP NATURE’S HEART® ALMOND MILK EXTRA CREAMY
  • 1/2 CUP SOUR CREAM
  • 1 TBSP WORCESTERSHIRE SAUCE
  • 2 TBSP PARSLEY, CHOPPED
Preparation
  • 1
    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 olive oil and repeat with the remaining 4 cutlets. Transfer to the plate and set aside.
  • 2
    Add the butter and almonds to the skillet, stirring until both are browned but not burnt. Remove the almonds to a separate plate.
  • 3
    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.
  • 4
    Divide the haricot verts evenly among 4 plates and spoon some sauce over them. Top with 2 cutlets per plate and sprinkle with parsley.