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🍽️ Grilled Pork Chops with Warm Potato and Bean Salad

596 kcal · 30 min · 4 servings

Ingredients

• 800 g small, waxy potatoes
• salt
• 150 g green beans
• 1 Romaine lettuce heart
• 1 stalk leek
• 150 ml meat broth
• 1 tbsp hot mustard
• 4 tbsp white wine vinegar
• pepper (from the mill)
• 4 pork chops (ready for cooking, approx. 220 g each)
• 6 tbsp olive oil
• 200 g mushrooms
• sage leaf
• 3 sprigs thyme

Instructions

1. 1. Wash the potatoes thoroughly until they are clean.
2. 2. Place the potatoes in a pot of boiling salted water.
3. 3. Cook the potatoes for about 25 minutes until tender.
4. 4. Wash the beans and trim off the tough ends.
5. 5. Blanch the beans (cook briefly in boiling water) for about 8 minutes.
6. 6. Drain the beans and rinse them with cold water to stop the cooking process.
7. 7. Let the beans drain well in a colander.
8. 8. Wash the salad greens and remove any wilted or dirty leaves.
9. 9. Tear the salad leaves into bite-sized pieces or chop them finely.
10. 10. Wash the leek and remove the outer layers.
11. 11. Slice the leek into thin rings.
12. 12. Pour the broth into a pot and bring it to a boil.
13. 13. Add the leek rings to the boiling broth.
14. 14. Let the mixture simmer gently for 2 to 3 minutes.
15. 15. Remove the pot from the heat.
16. 16. Stir mustard and vinegar into the warm broth.
17. 17. Season the marinade with salt and pepper to taste.
18. 18. Drain the potatoes and let them steam for a moment.
19. 19. Cut the potatoes in half lengthwise.
20. 20. Pour the warm marinade over the halved potatoes.
21. 21. Let the potatoes absorb the marinade for about 15 minutes.
22. 22. Rinse the chops briefly and pat them dry with kitchen paper.
23. 23. Season the chops with salt and pepper.
24. 24. Drizzle 1 to 2 tablespoons of oil over the chops.
25. 25. Clean the mushrooms and remove the woody stem ends.
26. 26. Place the chops and mushrooms on the hot grill.
27. 27. Season the mushrooms with salt and pepper as well.
28. 28. Drizzle 1 to 2 tablespoons of oil over the mushrooms.
29. 29. Grill the mushrooms for 6 to 8 minutes, turning them occasionally.
30. 30. Grill the chops for 10 to 12 minutes.
31. 31. Plate the chops and mushrooms.
32. 32. Garnish the meat with fresh herbs.
33. 33. Add the beans and salad to the marinated potatoes.
34. 34. Drizzle the remaining oil over the potato salad.
35. 35. Mix everything well together.
36. 36. Taste the salad again and adjust seasoning with salt and pepper.
37. 37. Serve the potato salad together with the grilled chops.
38. 38. Optionally serve a mustard dip on the side.

Nutrition per serving

• kcal: 596
• Protein: 52 g · Fett/Fat: 26 g · Carbs: 37 g