Pork chop piccata with green beans

Steam the beans for 10 minutes, until tender. Meanwhile, season the flour and spread it over a plate. Pat the pork chops dry, then coat with flour. Shake off any excess, then set aside.

Heat the oil in a large frying pan over medium high heat. When the oil looks slick and shiny, add the pork chops, frying for 7-8 minutes, turning occasionally, until golden, no pink meat remains and the juices run clear. Transfer the chops to a clean plate lined with kitchen paper. Turn off the heat under the pan and carefully wipe it out with kitchen paper.

Return the pan to a low heat. Add the butter and, once completely melted, add the shallot and sauté for 1 minute, until starting to soften. Stir in the capers and lemon zest and juice, then turn off the heat. Serve the pork chops with the steamed round beans and spoon the butter sauce over everything. Add a wedge of lemon for squeezing, if liked.