Chop with lemon beans and red potato

Name: chop with lemon beans and red potato
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 kg red skinned potato; 800 g uncut haricot beans bag of 400 g; 720 g free range shoulder chop; 2 el French mustard; 2 shallot; 1 lemon; 30 g unsalted butter or margarine; 1 tray cress

Potatoes with string beans and chops with lemon juice.

Ingredients

Kitchen Stuff

1 grill pan

Directions

Clean the potatoes well and cut in length.
Bring a generous pot of water to the boil. Add the potatoes and salt and cook for 20 minutes until done. Drain and leave with the lid on the pan until use.
In the meantime, bring another pot of water to the boil. Remove the stem set of the string beans and cut into 3 cm pieces.
Add to the boiling water with some salt and boil for 6 minutes until al dente.
Meanwhile, heat the grill pan without oil or butter. Sprinkle the pork chops with salt and pepper. Place the pork chops in the grill pan and grill 4 min.
Meanwhile, brush the top with a thin layer of mustard. Turn and grill for 4 minutes. Meanwhile clean the shallots and cut finely.
Clean the yellow skin of the lemon, grate it with a fine grater or zesteur and cut the fruit into segments.
Drain the string beans in a colander and drain. In the meantime, heat the butter in the pan of the string beans and fry the shallot for 2 minutes on medium heat.
Add the haricot beans 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 with the pork chops.
Squeeze a lemon wedge over the chops to taste. Delicious with a scoop of mayonnaise with the potatoes.