Natural Lemon Garlic Pork Cutlets and Parmesan Potato Balls

Ingredients:

• 450 g frozen Tater Tots
• 2 tbsp. l. grated parmesan
• 340 g green beans, broken in half (remove ends)
• 4 tablespoons unsalted butter
• Finely grated zest and juice of 1 lemon
• 2 tablespoons extra-virgin olive oil
• 4 natural boneless pork cutlets, 2 cm thick (700 g)
• 3 cloves garlic, finely chopped
• 0.5 cups lightly salted chicken broth

Preparation:

1. Bake the potato balls according to package directions. Transfer to a bowl, add Parmesan, salt, and pepper, and toss to combine. Set aside.
2. Meanwhile, bring a medium saucepan of salted water to a boil. Add the green beans and cook until crisp-tender, 5 minutes. Drain and transfer the beans to a medium bowl; toss with 1 tablespoon butter, lemon zest, salt, and black pepper to taste. Cover to keep warm.
3. Heat olive oil in a large skillet over medium-high heat. Season the pork chops with salt and black pepper, add them to the skillet, and cook until golden brown, about 4 minutes per side. Transfer to a plate and let rest.
4. Add the garlic to the skillet and cook until lightly browned, about 30 seconds. Add the lemon juice and chicken broth; cook until reduced by half, about 3 minutes. Stir in the remaining 3 tablespoons butter. Pour the pan sauce over the pork and serve with the potato balls and green beans.