Pork "Amandine" in almond sauce

Ingredients:

• 2 tbsp. l. olive oil
• 8 natural pork cutlets (each about 0.8 cm thick)
• 2 tablespoons unsalted butter
• 1 cup almond flakes
• 340 g green beans, ends removed
• 1 cup almond milk
• 0.5 cup sour cream
• 1 tbsp Worcestershire sauce
• 2 tbsp chopped fresh parsley + extra for serving

Preparation:

1. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Season the pork with 1 teaspoon salt and 1/4 teaspoon black pepper. Add 4 pork chops to the skillet and cook for 1-2 minutes. Turn and continue cooking for about 1 minute more. Remove the pork from the skillet and transfer to a plate. Add the remaining 1 tablespoon olive oil to the skillet and cook the remaining chops in the same manner. Transfer to a plate and set aside.
2. Add the butter and almonds to the pan, stirring until golden brown. Transfer the almonds to a separate plate.
3. Add the beans, almond milk, sour cream, Worcestershire sauce, and 1/2 teaspoon salt to the skillet. Cook until the beans are tender and cooked through and the sauce begins to thicken, about 6 minutes. Stir in the parsley and reserved almonds.
4. Divide the beans among 4 plates and spoon a little sauce over them. Top each with 2 patties and sprinkle with chopped parsley.