2 pork chops (about 140 g each)
2 tsp sesame oil
200 g green beans, trimmed
2 tsp black or white sesame seeds, or a mix of both, plus extra to serve
For the miso sauce
2 tbsp miso paste
1 tbsp mirin
2 tbsp yuzu juice (or 1 tbsp each lime and grapefruit juice)
1 tbsp golden caster sugar
1 tsp English mustard
- Mix the sauce ingredients together in a small bowl. Rub a spoonful of the sauce over each pork chop. Reserve the rest to serve alongside.
- Heat a chargill pan until hot and bring a pan of water to the boil. Drizzle the chops with 1 tsp of the sesame oil and cook for 5 mins each side, or until cooked through.
- Meanwhile, cook the beans in the boiling water for 2 mins, then drain. Heat the remaining oil in the same pan, add the beans and sesame seeds, and cook for 2 mins. Serve the chops with the beans, the remaining miso sauce and an extra sprinkling of sesame seeds.