Bean and fig salad with pork chops

Bean and fig salad with pork chops

Total: 30 min. | Active: 30 min.
lactose-free, gluten-free
Nutritional value / person: 449 kcal
, Fat: 20 g
, Carbohydrate: 17 g
, Protein: 46 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Beans

500 g beans *-*
salted water, boiling

Salad

2 figs
1 tbsp mild mustard
2 tbsp olive oil
2 tbsp white balsamic vinegar
½ dl water
¼ tsp salt
a little pepper
2 sprig peppermint, leaves torn off
2 figs, thinly sliced

Pork chops

olive oil for frying
4 pork chops (each approx. 200 g)
½ tsp salt
a little pepper
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How it's done

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Beans

Cook the beans in boiling salted water for approx. 10 mins. until just soft, drain, rinse with cold water, place in a bowl.

Salad

Place the figs in a measuring cup along with all the other ingredients up to and including the pepper, puree. Pour the dressing over the beans, mix, plate up. Top with the mint and figs.

Pork chops

Heat the oil in a wide frying pan. Season the meat, fry for approx. 5 mins. on each side. Serve the pork chops alongside the salad.

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