Chops with bean salad

Name: chops with bean salad
Total time: 37 min
Yield: 4
Ingredients: 1 lemon; 1 tablespoon mustard; 1 tablespoon fresh oregano; 1 tablespoon rosemary; 1 tablespoon thyme leaves; 4 tablespoon olive oil; 4 shoulder Chops; 250 gram green bean; 250 gram haricot; 1 pot White beans; 1 tin can kidney beans natural; 2 bunch onions; 3 tomatoes in parts; 5 bag bag of rocket

Ingredients

Directions

Clean the lemon under running water, grate the skin thinly and squeeze out the lemon.
In a salad bowl, beat three tablespoons of lemon juice with the rasp, mustard, herbs, olive oil, salt and freshly ground pepper into a sauce.
Pour half of the dressing into a deep plate and roll through the shoulder chops. Let the meat marinate for twenty minutes and reach room temperature.
Cut the string beans into two-cm diamonds. In the meantime, cook the green beans and string beans in a pan with plenty of water and salt in a maximum ten minutes.
Then rinse them in a colander under cold running water. Let it drain well.
Also rinse the white beans and kidney beans in a sieve under running water and let it drain.
Scoop all the beans through the rest of the dressing in the bowl and mix well. Then scoop the spring onions, tomato wedges and arugula lightly.
Roast the pork chops on the barbecue in ten minutes nicely brown and cooked. Turn them regularly. Serve with the bean salad.