Fried the Haricot verts in some bacon drippings, added thinly sliced yellow bell pepper, onion & garlic. Just before the beans were tender I drizzled some Marsala over them & let simmer.
I seasoned the pork with salt, pepper & both sweet & hot paprika powder. Fried on both sides til cooked & served with the green beans, over which I sprinkled some toasted, slivered almonds.
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