Lemon Pepper Pork Green Beans Almondine Recipe



1 Pound thin French-style green beans. (Thicker green beans are fine but will need longer cooking time.)

1/2 Pound lean pork

1/4 Cup slivered almonds

5 Tablespoons butter

2 1/2 Tablespoons lemon juice (Eliminate 1/2 tablespoon from green beans if you like less citrus flavor)

3/4 Teaspoon salt

1/2 Teaspoon ground black pepper

2 Teaspoons vegetable oil

2 Cloves garlic (optional)

1 Cup water

2 Cups rice prepared according to directions on package — if you’re serving Lemon Pepper Pork Green Beans Almondine on rice



Squeeze lemon into one small bowl and crush garlic into another. Trim stems off green beans and cut into thirds.

Preheat sauce pan over medium heat. Melt butter. Stir in almonds and salt. Lightly brown the almonds (about five minutes) but don’t burn the butter. Stir in the garlic and saute one more minute. Remove from heat. Stir in the lemon juice.

At the same time, boil one cup water in frying pan. Add the green beans and cover. Boil until green beans are crisp/tender. Remove from heat, drain and rinse with cold water to stop the cooking process. Stir in the butter/almond/lemon juice. (Do not reheat yet, or green beans may change color and become limp).


Squeeze one tablespoon lemon into a small bowl. Chop pork into bite sized pieces. Preheat frying pan over medium heat. Add 2 teaspoons vegetable oil and melt 1 tablespoon butter. Add pork and cook through until there is no pink meat when you cut a piece in half.

Stir in 1/4 teaspoon salt and 1/2 teaspoon black pepper. Cook for one more minute. Remove from heat and stir in lemon juice.

Stir lemon pepper pork into green beans almondine. Gently heat and serve over cooked rice or as a side dish.

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