Crispy Pork & Green Beans with Orange-Glazed Sweet Potatoes
Craft

Crispy Pork & Green Beans

with Orange-Glazed Sweet Potatoes

40 MIN
$15.99/serving 2 Servings
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From the Test Kitchen

TECHNIQUE TO HIGHLIGHT
Pounding is a classic technique for achieving consistent thickness throughout each piece, which tenderizes the meat and allows for even cooking. This is showcased with our juicy pork cutlets—pounded thin, then coated with airy panko breadcrumbs and cooked to crispy perfection—served with an irresistible black bean mayo.
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  • Nutrition
    PER SERVING
  • Calories
    1010 Cals (est.)
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fresh
ingredients
Crispy Pork & Green Beans with Orange-Glazed Sweet Potatoes
Title
  • 2 Boneless, Center-Cut Pork Chops
  • 1 Pasture-Raised Egg
  • 1 Navel Orange
  • 1 lb Sweet Potatoes
  • 4 Scallions
  • 6 oz Green Beans
  • 2 tsps Gochujang
  • 2 Tbsps Mayonnaise
  • 1¼ cups Panko Breadcrumbs
  • 2 Tbsps All-Purpose Flour
  • 2 Tbsps Soy Glaze
  • 2 Tbsps Black Bean Sauce
  • 3 Tbsps Asian-Style Sautéed Aromatics
  • 3 Tbsps Roasted Cashews
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the orange crosswise; squeeze the juice into a bowl. Add the sliced white bottoms of the scallions, soy glaze, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Cut the sweet potatoes into 1/2-inch-wide wedges, then halve crosswise. Cut off and discard any stem ends from the green beans. In a bowl, combine the black bean sauce and mayonnaise. Roughly chop the cashews.

Roast the sweet potatoes
2 Roast the sweet potatoes

Place the sweet potato pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Bread the pork
3 Bread the pork

Meanwhile, place the flour and breadcrumbs on two separate large plates. Season the flour with salt, pepper, and half the togarashi. Season the breadcrumbs with salt and pepper. Crack the egg into a large bowl; season with salt and pepper. Beat until smooth. Pat the pork dry with paper towels. Place between two sheets of plastic wrap. With the bottom of a heavy pan (or a flat meat mallet), pound to a ¼-inch thickness. Discard the plastic wrap. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned pork in the seasoned flour (tapping off any excess), then in the beaten egg (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a separate plate.

Cook the pork
4 Cook the pork

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the breaded pork (tapping off any excess coating before adding). Cook 3 to 4 minutes per side, or until golden brown and cooked through.* Transfer to a plate. Immediately season with salt and the remaining togarashi. Wipe out the pan. 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Cook the green beans
5 Cook the green beans

In the same pan, heat the sautéed aromatics on medium-high until hot (carefully, as the liquid may splatter). Add the green beans. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Transfer to a plate. Wipe out the pan.

Glaze the sweet potatoes & serve your dish
6 Glaze the sweet potatoes & serve your dish

To the same pan, add the orange-soy mixture (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thickened. Turn off the heat; add the roasted sweet potatoes and stir to coat. Serve the cooked pork with the glazed sweet potatoes and cooked green beans. Top the pork with the black bean mayo and garnish with the sliced green tops of the scallions and sesame seeds. Garnish the green beans with the chopped cashews. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the orange crosswise; squeeze the juice into a bowl. Add the sliced white bottoms of the scallions, soy glaze, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be. Cut the sweet potatoes into 1/2-inch-wide wedges, then halve crosswise. Cut off and discard any stem ends from the green beans. In a bowl, combine the black bean sauce and mayonnaise. Roughly chop the cashews.

2 Roast the sweet potatoes

Place the sweet potato pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the sweet potatoes
Bread the pork
3 Bread the pork

Meanwhile, place the flour and breadcrumbs on two separate large plates. Season the flour with salt, pepper, and half the togarashi. Season the breadcrumbs with salt and pepper. Crack the egg into a large bowl; season with salt and pepper. Beat until smooth. Pat the pork dry with paper towels. Place between two sheets of plastic wrap. With the bottom of a heavy pan (or a flat meat mallet), pound to a ¼-inch thickness. Discard the plastic wrap. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned pork in the seasoned flour (tapping off any excess), then in the beaten egg (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a separate plate.

4 Cook the pork

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the breaded pork (tapping off any excess coating before adding). Cook 3 to 4 minutes per side, or until golden brown and cooked through.* Transfer to a plate. Immediately season with salt and the remaining togarashi. Wipe out the pan. 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Cook the pork
Cook the green beans
5 Cook the green beans

In the same pan, heat the sautéed aromatics on medium-high until hot (carefully, as the liquid may splatter). Add the green beans. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened. Transfer to a plate. Wipe out the pan.

6 Glaze the sweet potatoes & serve your dish

To the same pan, add the orange-soy mixture (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently, 1 to 2 minutes, or until thickened. Turn off the heat; add the roasted sweet potatoes and stir to coat. Serve the cooked pork with the glazed sweet potatoes and cooked green beans. Top the pork with the black bean mayo and garnish with the sliced green tops of the scallions and sesame seeds. Garnish the green beans with the chopped cashews. Enjoy!

Glaze the sweet potatoes & serve your dish
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