Natural pork cutlets with a warm salad of three types of beans and cracklings

Ingredients:

• 4 natural pork chops on the bone (200 g each; approximately 1 kg thick)
• 2 tsp ground fennel seeds
• 1 teaspoon ground coriander
• 1/4 cup olive oil
• 200 g green beans, trimmed and broken in half
• 200g yellow wax beans, trimmed and halved
• 2 slices bacon, coarsely chopped
• 2 shallots, thinly sliced
• 1 can (425 g) lima beans, rinsed
• 1 tbsp chopped fresh tarragon
• 2 tablespoons white wine vinegar

Preparation:

1. Preheat oven to 350°F (175°C). Bring a large saucepan of salted water to a boil. Season the pork chops with salt and black pepper. Combine the fennel and coriander in a small bowl and rub the mixture over the pork.
2. Heat 2 tablespoons olive oil in a large skillet over high heat. Add the pork chops and cook until browned, about 1 minute per side. Transfer to a baking sheet and bake in the oven until cooked through, about 5 minutes. Set the skillet aside.
3. Meanwhile, add the green and yellow beans to the boiling water and cook until crisp-tender, about 5 minutes. Set aside 1/4 cup of the cooking liquid and discard the rest.
4. Add the bacon to the reserved skillet with 1 tablespoon of olive oil; cook over medium heat until crisp, 2 to 3 minutes. Add the shallots and cook, stirring, until softened, about 3 minutes. Add the green and yellow beans, lima beans, and the reserved cooking water.
5. Bring to a boil and simmer until the beans are heated through and the mixture is juicy, 1-2 minutes. Add the tarragon and vinegar, and season with salt and pepper to taste. Drizzle with the remaining 1 tablespoon of olive oil and toss. Serve with the pork chops.