Chop with lemon sauce and beans

Name: chop with lemon sauce and beans
Total time: 30 min
Yield: 4
Ingredients: 500 gram potatoes with skin; 4 hare chop; 3 tablespoon olive oil; 1 lemon; 200 milliliters cooking cream; 500 gram deep frozen garden beans; 1 onion; 1 teaspoon dried Provençal herbs; 1 teaspoon green pesto

Ingredients

500 gram potatoes with skin
4 hare chop
3 tablespoon olive oil
1 lemon
200 milliliters cooking cream

500 gram deep frozen garden beans
1 onion
1 teaspoon dried Provençal herbs
1 teaspoon green pesto

Directions

Cook the potatoes for about 15 minutes.
Sprinkle the pork chops with salt and pepper and fry them in 2 tablespoons of olive oil for 5-6 minutes per side.
Squeeze out half of the lemon and grate the peel of the other half. Boil the cream in about 5 minutes with lemon juice and grater until a sauce.
Cook the broad beans until done. Heat the rest of the olive oil and fry the onion. Scoop the cooked broad beans and Provencal herbs through.
Serve the pork chops with the potatoes and broad beans. Stir the pesto through the lemon sauce and serve it.