4 lean pork chops or steaks, about 150 g (5 oz) each
salt and pepper
2 tablespoons olive oil
2 x 400 g (13 oz) cans butter beans, rinsed and drained
12 cherry tomatoes, halved
150 ml (1/4 pint) chicken stock
juice of 2 lemons
2 handfuls of parsley, chopped
For the pork, mix together the oil and garlic in a bowl, then season. Place the pork on a foil-lined grill rack and spoon over the garlicky oil. Cook under a preheated medium grill for about 10 minutes, turning occasionally, until golden and cooked through.
Meanwhile, make the salad. Heat the oil in a large frying pan, add the butter beans and tomatoes and heat through for a few minutes. Add the chicken stock, lemon juice and parsley and season. Serve with the grilled chops.