This dinner for two is easy and fast.

Tasting Notes
BBQ pork chops, moist and juicy, are topped off with a rich, onion, garlic, wine, mustard, honey, sauce. The potatoes are crunchy on the outside and creamy on the inside, vegetables poached in olive oil are brimming with flavour and a simple salad – sweet mangoes and crunchy cucumbers on a bed of iceberg lettuce, with a robust dressing, are perfect for the main course.

What You Need
3 small pork thick pork chops.
Salt and pepper.
10 small nugget potatoes.
12 fresh beans.
2 medium sized bell peppers.
10 small tomatoes.
1/2 cup olive oil.
1 mango.
3 small cucumbers.
2 tablespoons mustard.
2 tablespoons soya sauce.
2 tablespoons honey.
2 shallots.
2 garlic cloves
1/2 cup white wine.
2 tablespoons lemon juice.
Salt and pepper
1 tablespoon butter.

Pork chops
Season your pork chops with salt and pepper.
Put on a pre-heated BBQ, at the highest heat level.
Cook for about 4 minutes on each side.
Once done put on a plate and cover with a tight wrap of aluminium foil.

Par boil your potatoes for 10 minutes.
Then drain and put on the BBQ, cooking for for about 8 minutes, making sure you turn them over at the 4-minute mark.

Slice the shallots and garlic very thin.
Heat the butter on medium in a small frying pan.
Add the garlic and shallots fry for about 2 minutes.
Then add the mustard, wine, honey, soya sauce and lemon juice.
Swirl everything around in the pan and bring to a boil and then turn to a simmer.
Taste and add salt and pepper.
If you find the sauce too tart, add a bit more honey.

Take four tablespoons of olive oil, add 2 tablespoons of cider vinegar and mix in a small bowl.
Add salt and pepper.
Take a few leaves of iceberg lettuce and put on a plate.
Peel your mango into thin slices.
Take your cucumbers and cut into medium-sized slices.
Add your mango slices and cucumber slices to the iceberg lettuce plate.
Pour your dressing over the salad.

Pour your olive oil into a cooking pot and heat the oil on the stove at medium heat.
Take your tomatoes and cut into half.
Trim your beans and cut into half.
Take your bell peppers cut into half and remove all the white parts and the core, then cut bell pepper into small thin slices.
Add all your ingredients to the pot and let simmer for about 20 minutes.

Now you can plate.
You are ready to eat dinner – easy and delish.