Naturally glazed pork cutlets with succotash salad

Ingredients:

• 4 natural boneless pork cutlets, center cut (2 cm thick; 110 - 140 g each)
• 2 tbsp. l. olive oil
• 2 tbsp. red pepper confiture
• 1 tbsp grainy Dijon mustard
• 1 cup frozen lima beans
• 3 ears of corn, husked
• 1 red bell pepper, chopped
• 1 teaspoon chopped fresh thyme
• 1 tbsp (15 g) butter
• 3 tablespoons chopped fresh chives

Preparation:

1. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Season the pork chops on both sides with salt and black pepper. Add them to the skillet and cook, turning once, until lightly browned, about 6 minutes.
2. Add the peppercorn confit and mustard and increase the heat to high. Cook, turning the pork several times, until it's nicely glazed and cooked through, another 3-6 minutes, depending on the thickness of the patties. Remove from the heat.
3. Place the lima beans in a small microwave-safe bowl with 2 tablespoons of water; cover with plastic wrap and microwave until tender, about 5 minutes, then drain. Cut the kernels from the corn cobs and run the back of a knife over the cobs to extract all the corn milk.
4. In another large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the beans, corn and corn milk, bell pepper, and thyme, season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, 6-8 minutes. Stir in the butter and 2 tablespoons water until the butter has melted. Remove from heat and stir in 2 tablespoons chives.
5. Divide the pork among plates and drizzle with the pan juices. Serve with succotash and sprinkle with the remaining chives.