Pork Chop with Yellow Wax Beans and Chickpea Puree

For the pork chop: Peel onion and garlic and chop finely. Rinse herbs, shake dry and chop finely. Mix herbs with onion and garlic and stir in 3 tablespoons of oil.

Rub meat with salt and pepper and sprinkle with herb mixture. With the bone side down on a rack of the oven, slide a drip pan underneath and roast on the lowest shelf in a preheated oven at 200°C (approximately 400°F) for about 30 minutes. Baste with white wine, reduce temperature to 160°C (approximately 325°F) and cook until done in about 1 hour. Allow the final meat to rest briefly and cut into chops before serving.

For the garnish: Rinse yellow wax beans and blanch in boiling salted water for about 8-10 minutes. Drain and sprinkle with 1 tablespoon olive oil.

Drain chickpeas. Peel garlic. Puree chickpeas along with garlic, then pass through a sieve. Mix with 2 tablespoons oil, salt and cayenne pepper.