Natural pork cutlets in batter with peach sauce

Ingredients:

• 4 natural boneless pork chops, 1/4 inch thick (approximately 450 g), trimmed
• 1/3 tbsp. peach jam
• 2 tbsp. ketchup
• 1 tbsp + 1 tsp Worcestershire sauce
• 2 tablespoons apple cider vinegar
• 2 tablespoons chilled unsalted butter, cut into small pieces
• 340 g green beans, trimmed
• 1.5 cups instant flour, such as Wondra
• 1 teaspoon baking powder
• Protein of 1 large egg
• Vegetable oil, for frying

Preparation:

1. In a large skillet, combine the peach jam, ketchup, 1 tablespoon Worcestershire sauce, and 3 tablespoons water. Heat over medium heat, whisking, until the mixture thickens, about 5 minutes. Stir in the vinegar, then the butter, a few pieces at a time; stir in a few tablespoons of water if the sauce is too thick. Remove from heat and cover.
2. Place the green beans in a microwave-safe bowl, sprinkle with water, and season with salt and black pepper. Cover with plastic wrap, prick the wrap, and microwave until tender, 8-10 minutes.
3. In a bowl, combine 1 cup flour, baking powder, 1/2 cup water, egg white, and the remaining 1 teaspoon Worcestershire sauce; add a little more water if needed. Place the remaining 1/2 cup flour in a shallow bowl.
4. In a large skillet, heat 1/4 inch (0.5 cm) of vegetable oil over medium-high heat until the oil reaches 190°C (355°F) on a deep-fry thermometer. Dredge the pork chops in flour, then dip them in the batter. Fry until golden brown, 3-4 minutes per side. Place on paper towels to drain. Serve the pork with peach sauce and green beans.