Chops with melted tomato and Mexican bean salad

Name: Chops with melted tomato and Mexican bean salad
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 can(s) (425 ml; 255 g trimmed weight) red beans; 1 can(s) (425 ml; 285 parts by weight) Vegetable corn; 1 (approx. 400 g) Head romaine lettuce; 1 medium onion; 5 TABLESPOONS Vinegar (e.g. red wine vinegar); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 4 medium-sized tomatoes; 4 medium-sized pork chops (approx. 200 g each); 2 TABLESPOONS Tomato Ketchup; 2 TABLESPOONS Maple syrup or honey; 7-10 Tbsp Worcester sauce; 200 g sour cream; 7-10 Tbsp Herbs

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 can(s) (425 ml; 255 g trimmed weight) red beans
1 can(s) (425 ml; 285 parts by weight) Vegetable corn
1 (approx. 400 g) Head romaine lettuce
1 medium onion
5 TABLESPOONS Vinegar (e.g. red wine vinegar)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Oil
4 medium-sized tomatoes
4 medium-sized pork chops (approx. 200 g each)
2 TABLESPOONS Tomato Ketchup
2 TABLESPOONS Maple syrup or honey
7-10 Tbsp Worcester sauce
200 g sour cream
7-10 Tbsp Herbs

Directions

1
Drain the beans and corn. Clean and wash the salad, pluck into bite-sized pieces and drain. Peel and finely chop the onion. Season 3 tablespoons of vinegar with salt and pepper.
2
Fold in 3 tablespoons of oil. Mix the beans, corn and onion with the vinaigrette. Wash, clean and halve the tomatoes. Wash the chops, dab dry and brush with the remaining oil.
3
Season with salt and pepper and cook on the hot grill for 8-10 minutes. In the meantime, stir the ketchup with the rest of the vinegar, maple syrup and Worcester sauce until smooth. Brush the chops with it from time to time.
4
Season tomatoes with salt and pepper. Cook on the hot grill for 2-3 minutes. Mix the bean-corn salad with the salad. Arrange chops with grilled tomatoes, bean-corn salad and sour cream on plates.
5
Garnish with herbs. Barbeque ketchup tastes good with it.