Grilled pork chops with broad beans

Garlic peel and chop. Laurel leaves and chili peppers crumble. Sprinkle leaves of 4 sprigs of thyme. In a bowl, mix garlic, bay leaf, chili pepper, thyme, paprika and 2 tablespoons of oil. Pour chops well with spice mixture and keep covered in refrigerator for at least 1 hour.

Preheat the grill to the highest setting. Place chunks just under the hot grill and brown and cook until brown in 10 to 15 minutes, turning meat halfway. Meanwhile, fry beans boil for about 6 minutes in the bottom of boiling water and drain in colander. Peel and chop onions. Tart into tomatoes, immerse for a few seconds in boiling water, rinse under cold water, dice and cut flesh into cubes. Cut the spring onions into thin rings. Leafs of last 2 sprigs of thyme rises. Heat oil residues in large frying pan and fry onion for about 2 minutes. Add tomatoes and shovel the whole well. Add broad beans and sprigs of thyme. Thoroughly season the vegetable mixture and season with salt and pepper. Pour chops with salt and serve with broad beans. Garnish with rings of spring onion. Tasty with baked potatoes.