Into a pan over medium-high heat, add Olive Oil (1 tablespoon). Season Pork Loin Steak (4) with Salt (1 teaspoon). Add to the pan and season the side facing up with additional salt. Cook for 3-4 minutes on each side.
Add Chicken Stock (1 cup). Stir and cook for 1 minute, making sure to get all the brown bits off the bottom of the pan.
Add Peppercorns (1 teaspoon). Remove pork and let rest for 8 minutes.
Stir the remaining liquid, scraping the bottom of the pan. Bring to a boil, then simmer over low heat. Add Crème Fraîche (1 tablespoon) and mix to combine. Simmer for 5 minutes to thicken and reduce sauce.
In a pot of salted boiling water, add Green Beans (24) and cook for 5 minutes.
Into a pan over medium-high heat, heat up Olive Oil (1 tablespoon). Add Potato (2) and cook for 3 minutes.
Meanwhile, return the pork and any resting juices to the pan with the sauce.
Flip the potatoes and add Chicken Stock (1/4 cup). Cook for another 2 minutes.
Plate the beans alongside the pork and potatoes. Drizzle pepper sauce over top.