Chop from the grill with string beans and red potato

Name: chop from the grill with string beans and red potato
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 500 g red skinned potato; 400 g fresh string beans; 360 g shoulder Chops; 1 el French mustard; 1 shallot; lemon cleaned up; 15 g unsalted butter or margarine; tray cress

Potatoes-vegetable-meat is delicious! The pork chop gets a sharp edge of the mustard and is tasty with the string beans.

Ingredients

Kitchen Stuff

1 grill pan

Directions

Bring 2 large pans of water to the boil. Clean the potatoes and cut in length in parts.
Add the potatoes to one pan and cook for 15 minutes until done. Drain and leave with the lid on the pan until use.
In the meantime, remove the stalk from the string beans and cut into 3 cm slanted pieces.
If the water boils, add them with the salt, if necessary, to the other pan and simmer for 7 minutes.
Heat the grill pan without oil or butter.
Sprinkle the pork chops with pepper and salt, grill for 4 minutes and brush the top with a thin layer of mustard. Turn and grill for 4 minutes.
Meanwhile, clean the shallot and cut it fine.
Grate the yellow skin of the lemon with a fine grater and cut the lemon into pieces.
Drain the string beans and put them in a bowl. Heat the butter in the same pan and fry the shallot for 2 minutes on medium heat.
Add the haricot beans again and heat for 1 min. Remove the pan from the heat and pour in the lemon zest.
Scoop the cress through the potatoes. Serve the potatoes and string beans at the pork chops. Squeeze some lemon juice over the meat.