for 4 people

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

How it's done

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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