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Pan-Browned Pork Loins with Green Beans

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Pan-Browned Pork Loins with Green Beans

Pan-Browned Pork Loins with Green Beans

Jessica Braider
A one-pan meal that is ready in 20 minutes?! It may seem too good to be true, but we've made it happen with this delicious dish.
Cook Time 20 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings


  • 1 lb. green beans, fresh or frozen ends trimmed and cut in half if using fresh beans
  • 1/4 cup flour (use wheat/gluten-free, if needed)
  • 1/4 tsp. salt
  • 1 - 1 1/2 lb. boneless pork loins or turkey cutlets, fat trimmed, if necessary
  • 1 Tbsp. extra virgin olive oil
  • 1 1/3 Tbsp. butter
  • 2 cloves garlic minced, about 1 tsp.
  • 1/2 lemon juice only, about 2 Tbsp.
  • 1 Tbsp. capers
  • 1 cup unsweetened applesauce for serving (optional)


  • (If you are using frozen green beans, remove them from the freezer.) Put the flour in a shallow dish and mix it with the salt. Dredge the pork loins (or turkey cutlets) in the flour, shake off the excess, and set them aside.
  • Heat a large heavy skillet over medium-high heat. Add the oil and 1 Tbsp. butter. When the butter starts to bubble, add the garlic and cook it for 30 seconds - 1 minute until it becomes very fragrant.
  • Add the pork and brown it for about 3 minutes per side, until it is no longer pink in the middle. After turning the meat, drizzle the lemon juice over it and sprinkle it with the capers.
  • With a slotted spatula, remove the meat to a clean plate and cover them lightly to keep them warm.
  • Add 1 tsp. of butter to the pan. When it melts, stir in the green beans. Cover, reduce the heat, and steam them for about 5 minutes or until they are tender.
  • Put the green beans in a serving bowl and cut the pork into slices to serve, topped with the applesauce, if desired.

Slow Cooker Directions:

  • Dredging and browning the meat first will deepen the flavor, but is not necessary. Place the pork loins in the slow cooker. Mix the green beans with oil, butter, and garlic, and arrange them under and around the meat. Squeeze the lemon juice over the pork loins, and sprinkle them with the capers. Cook on low for 5 - 6 hours or on high for 3 - 4 hours, and serve it topped with applesauce, if desired. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Trim and cut the green beans if using fresh or thaw them if using frozen, trim any fat from the pork or turkey and refrigerate, peel the garlic, juice the lemon.
Scramble Flavor Booster: Double the garlic and season the finished dish with freshly ground black pepper.
Tip: For dredging/breading, use a pie plate, for the dry ingredient(s). It has enough surface area that you can lay the pork (or other meat/fish) down inside it and make sure the whole surface gets coated with the mixture without making a mess.
Nutritional Information Per Serving (% based upon daily values): Calories 380, Total Fat: 19g, 29%; Saturated Fat: 7g, 35%; Cholesterol: 110mg, 7%; Sodium: 330mg, 14%; Total Carbohydrate: 12g, 4%; Dietary Fiber: 3g, 12%; Sugar: 3g; Protein: 36g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dairy-Free, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Main Dish, Nut-Free, Slow Cooker, Spring, Summer, Super Scramble Express (20 minutes or less total), Winter
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