Pan-Seared Pork Loins with Green Beans (Arlene Burnett, October 22, 2008, Pittsburgh Post-Gazette)

* 1 pound fresh or frozen green beans

* 1/4 cup flour

* 1/4 teaspoon salt

* 1 1/2 pounds boneless pork loin or turkey cutlets

* 1 tablespoon olive oil

* 1 tablespoon plus 1 teaspoon butter

* 1 teaspoon chopped garlic (about 2 cloves)

* 2 tablespoons lemon juice (about 1/2 lemon)

* 1 tablespoon capers, optional

Place green beans in a serving bowl. Mix the flour and salt in a shallow dish. Dredge the meat in the flour and shake off excess.

Heat oil and 1 tablespoon of the butter over medium-high heat. When butter starts to bubble, add the garlic and cook for 1 minute until it starts to brown. Add meat and brown until no longer pink, about 3 minutes per side. After turning the meat, squeeze lemon juice on top and sprinkle with capers.

Remove meat to a plate and cover. Add the remaining butter to the skillet. When it melts, add the green beans. Cover and cook beans until they are softened, about 5 minutes.

Return green beans to bowl and cut the meat into slices.