There’s nothing better than a delicious, flavorful meal that comes together in just one pan. This pan-seared pork cutlets recipe with lemon-caper green beans is a simple yet elegant dish perfect for busy weeknights.
Juicy, tender pork cutlets are cooked to perfection and paired with bright, zesty green beans for a fresh and satisfying meal. Best of all, everything cooks in a single skillet, making cleanup a breeze.
Why This One-Pot Recipe Works
One-pot meals are a lifesaver for anyone looking for a quick, easy, and mess-free cooking experience. This recipe shines because:
- Minimal cleanup – Fewer dishes mean less time scrubbing and more time enjoying your meal.
- Bold flavors – The combination of capers, Dijon mustard, and lemon zest adds a punch of brightness to both the pork and green beans.
- Quick cooking – The pork cutlets cook in just a few minutes per side, making this a perfect last-minute dinner option.
- Perfect balance – The richness of the pork is complemented by the freshness of the lemony green beans, creating a well-rounded meal.
Tips for the Perfect Pan-Seared Pork Cutlets
Getting the perfect sear on your pork cutlets is key to locking in moisture and flavor. Here’s how to do it right:
- Pound the pork evenly – Flattening the pork to an even ½-inch thickness ensures quick and even cooking.
- Season well – A simple sprinkle of salt and pepper enhances the natural flavors of the pork.
- Use the right pan – A heavy-bottomed skillet, such as cast iron, retains heat and gives the pork a beautiful golden crust.
- Don’t overcrowd the pan – Cooking in batches allows for a proper sear instead of steaming the meat.
- Rest before serving – Tent the pork with foil after cooking to let the juices redistribute for the most tender bite.
Elevating the Green Beans with Lemon-Caper Butter
These green beans aren’t just a side dish—they’re a flavor-packed complement to the pork cutlets. The secret? A rich and zesty herb butter that coats every bite.
- Capers add a salty bite – These little flavor bombs bring out the best in both the pork and vegetables.
- Fresh lemon zest brightens the dish – A touch of citrus cuts through the richness, keeping everything balanced.
- Butter adds silkiness – The sauce clings to the green beans, making them extra delicious.
- A quick sauté keeps them crisp-tender – Cooking the green beans just until they wrinkle slightly preserves their freshness.
Simple Variations & Serving Ideas
Make this one-pot recipe your own with a few easy tweaks:
- Swap the protein – Try this with chicken cutlets, turkey medallions, or even salmon fillets.
- Make it dairy-free – Substitute olive oil for butter and add a little extra mustard for richness.
- Add extra veggies – Sauté mushrooms, cherry tomatoes, or bell peppers along with the green beans for more variety.
- Serve with grains – Pair with quinoa, couscous, or a side of crusty bread to round out the meal.
This pan-seared pork cutlet recipe is a go-to for a quick yet impressive dinner. With a balance of bold flavors, easy prep, and minimal cleanup, it’s a dish you’ll want to make again and again.
Best Pan-Seared Pork Cutlets with Lemon-Caper Green Beans for Two One-Pot Recipe
Equipment
- 12-inch skillet
- Parchment paper or plastic wrap
- Meat pounder (or rolling pin)
Ingredients
For the Herb Butter:
- 2 tablespoons unsalted butter softened
- 1 tablespoon capers rinsed and minced
- 1 teaspoon minced fresh chives
- 1 teaspoon Dijon mustard
- 1 teaspoon grated lemon zest plus lemon wedges for serving
For the Pork Cutlets:
- 1 1-pound pork tenderloin, trimmed
- ¼ teaspoon table salt plus ⅛ teaspoon, divided
- ⅛ teaspoon black pepper plus a pinch, divided
- 1 tablespoon vegetable oil
For the Green Beans:
- 8 ounces green beans trimmed and cut into 2-inch lengths
- 1 tablespoon unsalted butter
- 2 tablespoons water
Instructions
- Prepare the Herb Butter: In a small bowl, mix together 2 tablespoons butter, capers, chives, mustard, and lemon zest. Set aside.
- Prepare the Pork: Slice the pork tenderloin on the bias into four equal pieces. Working with one piece at a time, place between two sheets of parchment paper or plastic wrap and gently pound to an even ½-inch thickness. Pat dry with paper towels and season both sides with ¼ teaspoon salt and ⅛ teaspoon pepper.
- Cook the Pork: Heat vegetable oil in a 12-inch skillet over medium-high heat until just smoking. Sear the pork cutlets for about 2 minutes per side until golden brown. Transfer to a serving platter and dollop 1½ tablespoons of the prepared herb butter over the cutlets. Tent with aluminum foil and let rest.
- Cook the Green Beans: In the same skillet, melt the remaining 1 tablespoon butter over medium heat. Add green beans, the remaining ⅛ teaspoon salt, and a pinch of black pepper. Cook, stirring occasionally, until lightly browned, about 3 to 5 minutes. Pour in 2 tablespoons water, cover, and cook until beans are bright green and still crisp, about 2 minutes. Uncover and cook until the water evaporates, 30 to 60 seconds. Stir in the remaining herb butter and cook until beans are tender and slightly wrinkled, 1 to 3 minutes.
- Serve: Adjust seasoning with salt and pepper if needed. Serve the pork cutlets with green beans and lemon wedges on the side.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.