Pork and (Green) Beans

Finally, summer has ended in Los Angeles. This weekend’s jolt of brisk weather made it official. But if you’re still not quite ready for stews and hot soups, try a warm grilled salad. It’s good transition food to help psyche you into cold-weather cooking.

Boneless pork--fast, flavorful and lean--was our choice of meat. Pork is higher in protein and other nutrients than it used to be--and it’s a lot leaner. It is also more tender, and needs to be gently treated. To see that it remains moist, be sure not to overcook the meat.

A coat of garlic-honey mustard adds flavor to the pork. While the meat grills, the green salad can be tossed and wilted in a small wok on the stove. If you begin with frozen whole green beans, you won’t have to string them, and they will cook quickly to a tender-crisp stage. Sage and garlic enliven the green beans. Watercress is a deliciously unusual addition, and a little anchovy would provide an interesting but not overpowering accent.

Mango slices provide an attractive and tasty garnish. If your store doesn’t carry the fresh varieties, buy refrigerated jars of mango slices.

MENU

Grilled Pork and Green Bean Salad

Mango slices

Shepherd’s bread

Fresh pears with Roquefort cheese

Staples

Salt, pepper

4 cloves garlic

1 tablespoon honey or brown sugar

1 tablespoon plus 2 teaspoons Dijon mustard

2 tablespoons oil

Shopping

4 boneless butterflied pork loin rib chops

1 (1-pound) bag frozen petite whole beans

1 bunch sage

1 tube anchovy paste or 1 can anchovy fillets

1 bunch watercress

Optional Side-Dish Shopping

Mangoes

Shepherd’s bread

Fresh pears

Roquefort cheese

Chives

GRILLED PORK AND GREEN BEAN SALAD

4 cloves garlic

Sage

4 boneless pork loin chops, butterflied

Salt, pepper

1 tablespoon honey or brown sugar

1 tablespoon plus 2 teaspoons Dijon mustard

1 (1-pound) bag frozen petite whole beans, thawed

2 tablespoons olive oil

2 teaspoons anchovy paste or minced anchovies

1 bunch watercress

Mince garlic. Mince enough sage to measure 1 teaspoon. Rinse watercress and remove any tough stems. Combine honey and 2 teaspoons Dijon mustard. Rub pork chops with salt and pepper to taste and half of minced garlic.

Grill or broil chops until cooked through, 4 to 5 minutes per side. Brush both sides with honey mixture during last 2 minutes of cooking. (Watch carefully as chops brown quickly after marinade is brushed on.)

Heat olive oil in large skillet or small wok. Add and saute remaining garlic until lightly golden. Stir in sage and anchovy paste and saute quickly. Stir in remaining 1 tablespoon mustard. Add green beans and saute just until tender-crisp. Toss in watercress and heat just until wilted.

To serve spoon green bean mixture onto plate. Slice pork and arrange atop salad. Garnish with mango slices and chives, if desired. Makes 4 servings.