Method

1. Prepare the salad ingredients as ordered on the ingredients list, and set aside.

2. If you can’t find roasted hazelnuts, grill raw hazelnuts on a non-stick baking tray for 3-4mins (watching carefully so they don’t burn). Allow them to cool, and roughly chop.

3. Heat the oil and butter in a large, non-stick frying pan, over high heat. Add the garlic and stir for 30secs.

4. Add the pork and move it around the pan so the garlic sticks to the pork. Fry for 5-7mins, until golden, then add the lemon juice and zest. Cook for a further 3mins, and add the herbs. Cook for a final 3-5mins, or until the herbs are golden and just browning. If the herbs start to brown too quickly, remove them from the pan and set aside. To continue browning the fat of the pork, pick up the chops with tongs and press the fat directly into the pan.

5. Once the pork has cooked, set it aside and fry the beans in the same pan. There is no need to add additional oil. Place the whole beans into the pan and fry for 3-5mins.

6. Add the warm beans to the salad and toss lightly. Make the dressing by mixing the olive oil, cider vinegar, and lemon. Drizzle the dressing over the salad, and serve with the pork chops.