Pork with Apple Cream Sauce

• Kosher salt
• 12 ounces haricots verts or green beans, trimmed
• 3 tablespoons unsalted butter
• 3 tablespoons chopped fresh parsley
• Freshly ground pepper
• 4 boneless center-cut pork chops (1 inch thick, 6 to 7 ounces each)
• 2 teaspoons chopped fresh thyme
• 2 tablespoons vegetable oil
• 1 large shallot, finely chopped
• 2 Granny Smith apples, thinly sliced
• 1 cup hard cider (or 1/2 cup each apple cider and white wine)
• 1/2 cup pitted prunes, halved
• 1 cup heavy cream

1. Bring a large pot of salted water to a boil.
2. Add the haricots verts; cook until crisp-tender, 4 minutes.
3. Drain and toss with 1 tablespoon each butter and parsley; season with salt and pepper.
4. Cover to keep warm.
5. Meanwhile, season the pork with salt and pepper and rub with the thyme.
6. Heat the vegetable oil in a large skillet over medium-high heat.
7. Add the pork and cook until browned and just cooked through, 4 to 5 minutes per side.
8. Transfer to a plate; tent with foil and let rest.
9. Wipe out the skillet; add the remaining 2 tablespoons butter.
10. Add the shallot and cook, stirring, until softened, about 1 minute.
11. Add the apples and cook, stirring, until lightly browned, about 3 minutes.
12. Add the cider and prunes; cook until reduced by half, about 3 minutes.
13. Add the heavy cream and cook until thickened, 3 to 5 minutes.
14. Season with salt and pepper and stir in the remaining 2 tablespoons parsley.
15. Serve the pork with the apple cream sauce and haricots verts.
16. Photograph by Justin Walker

kosher salt, verts, unsalted butter, parsley, freshly ground pepper, center, thyme, vegetable oil, shallot, apples, hard cider, prunes, heavy cream

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pork-with-apple-cream-sauce.html (may not work)