700g floury potato, cut into thin chips, patted dry
2 tbsp olive oil, plus 2 tsp
½ tsp fennel seed, crushed
½ tsp smoked paprika
280g pack green bean
2 tsp white wine vinegar
1 shallot, finely chopped
1 tsp sugar
1 tbsp Dijon mustard
1 large fennel bulb, halved and very thinly sliced
4 pork chop
Heat oven to 220C/200C fan/gas 7. Toss the potatoes with 1 tbsp oil and some seasoning in a baking tray. Spread out in a single layer and bake for 20 mins. Add the fennel seeds and paprika, turn potatoes and bake for 20 mins more until golden.
Meanwhile, cook the green beans in boiling water for 5-6 mins. Run under cold water and drain well. Mix 1 tbsp more oil, the vinegar, shallot, sugar, 1 tsp mustard and some seasoning. Toss the fennel and green beans in the dressing.
Rub the remaining oil on the chops and season. Pan-fry for about 7 mins on each side until cooked through. Make sure to brown fat on the edge, too. Smear with remaining mustard and rest for a few mins. Serve with the chips and bean salad, drizzling over the mustardy resting juices.