Pork in creamy sauce with apples

Ingredients:

• 350 g green beans, pods trimmed
• 3 tablespoons unsalted butter
• 3 tbsp chopped fresh parsley
• 4 natural boneless pork cutlets, 2.5 cm thick, 170-200 g each (center cut)
• 2 tsp chopped fresh thyme
• 2 tablespoons of vegetable oil
• 1 large shallot, finely chopped
• 2 Granny Smith apples, thinly sliced
• 1 cup of natural alcoholic cider (or 0.5 cups each of unfiltered apple juice and white wine)
• 0.5 cups pitted prune halves
• 1 cup heavy cream

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the beans and cook until crisp-tender, 4 minutes. Drain and toss the beans with 1 tablespoon of butter and parsley, seasoning with salt and pepper to taste. Cover to keep warm.
2. Meanwhile, season the pork with salt and black pepper and rub with thyme. Heat the vegetable oil in a large skillet over medium-high heat. Add the pork and cook until browned and cooked through, 4-5 minutes per side. Transfer to a plate, cover with foil, and let rest.
3. Wipe out the skillet and add the remaining 2 tablespoons butter. Add the shallots and cook, stirring, until softened, about 1 minute. Add the apples and cook, stirring, until lightly browned, about 3 minutes. Stir in the cider and prunes; cook until reduced by half, about 3 minutes. Add the heavy cream and cook until thickened, 3 to 5 minutes. Season with salt and pepper and stir in the remaining 2 tablespoons parsley.
4. Serve the pork with creamy sauce and beans.