Shoulder chop with mustard and chicory salad

Finely chop the thyme leaves. Bring the pork chops to room temperature. Cut the chicory into coarse pieces. Cut the nectarine into pieces. Mix three quarters of the mustard with thyme, almost half of the olive oil and some salt and freshly ground pepper. Rub the shoulder chops with this mixture.

Roast the pork chops on the barbecue or in a hot grill pan brown and cooked for 10-12 minutes. Turn them regularly, but only when the meat automatically releases itself from the ribs.

Beat in a salad bowl wine vinegar with the rest of the mustard and olive oil and some salt and pepper until a dressing and spoon the chicory, nectarine and blueberries through.

Serve the shoulder chops with the salad.