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Best Pan-Seared Pork Cutlets with Lemon-Caper Green Beans for Two One-Pot Recipe

This one-pot recipe delivers juicy, pan-seared pork cutlets with zesty herb butter, served alongside crisp-tender green beans flavored with lemon and capers.
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Total Time 35 minutes
Course Main Dish
Cuisine European-inspired
Servings 2

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.
Keyword easy pork tenderloin recipe, easy skillet dinner, lemon caper pork, one-pot pork recipe, quick pork dinner, skillet pork cutlets
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