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SAUERDOGS
Chops with bean salad
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Ingredients
Directions
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Clean the lemon under running water, grate the skin thinly and squeeze out the lemon.
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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.
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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.
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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.
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Then rinse them in a colander under cold running water. Let it drain well.
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Also rinse the white beans and kidney beans in a sieve under running water and let it drain.
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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.
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Roast the pork chops on the barbecue in ten minutes nicely brown and cooked. Turn them regularly. Serve with the bean salad.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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