Ingredients

Step by step

1. In a large bowl, whisk together the orange zest and juice with the lemon juice, chilli, garlic, oil, mustard, salt and plenty of black pepper. Set aside.
2. Taking a handful of green beans at a time, lay them on a chopping board. If you have a rolling pin, bash the beans along their length until they are starting to split open and break up. If there’s no rolling pan on hand, gently bash with a wine bottle, or similar. Add to the dressing and continue until all the beans are bashed. Add the red onion to the bowl and toss to coat everything well. Set aside at room temperature for 45 minutes (or up to 2 hours), stirring a couple of times.
3. Season the pork chops and let them come to room temperature. Combine the ingredients for the chipotle mayo in a small bowl; set aside.
4. Heat the oil in a large frying pan or griddle over a medium-high heat (or light a barbecue). Cook the pork chops (in batches if necessary) for 2-3 minutes each side or until golden brown and cooked through. Let them rest, loosely covered with foil, for 5 minutes.
5. Place the frying pan back over a low heat and throw in the chopped nuts, stirring continuously for 3-5 minutes until golden and toasted. Scatter the nuts over the green bean salad and serve with the pork chops and chipotle mayo.