Trim ends off green beans.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Peel and halve shallot. Slice thinly.

Pat pork medallions dry.

Cover pork with plastic wrap and use a heavy object to pound to an even 1/2" thickness. Remove plastic wrap. You may also use a gallon bag for easier clean up.

Measure out 1 tsp. flour for sauce and set aside. Place remaining flour on a plate. Transfer pork medallions to plate with flour and dredge or flip until completely coated.

Place a medium non-stick pan over medium heat and add canola oil. Let heat, 5 minutes.

While oil heats, line a plate with a paper towel.

After 5 minutes, test oil temperature by adding a pinch of flour to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Carefully, add pork to hot oil. Cook until crispy and pork reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.

Remove pork to towel-lined plate and rest, 3 minutes. Season with a pinch of salt. Wipe pan clean and reserve.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add green beans, shallot, and bacon to hot pan and cook undisturbed, 1 minute.

Stir in 2 Tbsp. water and 1/2 tsp. salt. Cover, and cook until green beans are tender, 10-11 minutes.

Remove from burner.

While green beans cook, make gravy.

Return pan used to cook pork to medium heat. Add 1 tsp. olive oil and white portions of green onions to hot pan. Cook until beginning to soften, 2-3 minutes.

Add reserved 1 tsp. flour and stir until no dry flour remains.

Add demi-glace, 1/3 cup water, cream cheese, half the black pepper (add more to taste), and 1/4 tsp. salt. Stir to combine, then bring to a simmer.

Once simmering, stir often until cream cheese is melted and sauce is thickened, 3-4 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping pork with gravy and garnishing with green portions of green onions. Bon appétit!