• Season pork loin steaks generously with salt and pepper on both sides.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).
• Transfer to a plate, cover and rest for 5 minutes. 

• While pork is cooking, thinly slice kale, discarding any larger pieces of stalk. 
• Slice zucchini into sticks. 
• Trim green beans. 
• Finely chop garlic. 

• While the pork is resting, wipe out frying pan and return to high heat with a drizzle of olive oil.
• Cook zucchini and green beans, tossing, until tender, 4-6 minutes.
• Add garlic and kale and cook until fragrant and slightly wilted, 1 minute.
• Remove pan from heat, then add a drizzle of balsamic vinegar, tossing to coat. Season to taste with salt and pepper. 

• Slice pork.
• Divide pork steak and balsamic kale and green beans between plates.
• Sprinkle flaked almonds over kale and green beans. 
• Drizzle over horseradish sauce to serve. Enjoy!