Roast Pork, Stringbeans with Shallots, Roasted Potatoes, Summer Salad

PORK:  Make sure the butcher cuts the “chine” or bottom bone so you can cut the chops off. 
Rub EVOO, salt/pepper, garlic, rosemary (or Herbs de Provence) all over pork.  Cook pork on 325 for approx. 20 min. per pound.  Roast should be at 150.  Cover with foil for 10-15 minutes.

• POTATOES:  Slice potatoes and shallots thin and spread onto foil-lined sheet.  Toss with EVOO, salt/pepper.  Cook for 30 minutes next to the pork.  When pork comes out, jack up heat to 450 and cook until brown on top (10-15 min.).
  
• STRINGBEANS w/Shallots: Heat some garlic and 2 chopped shallots in a large frying pan with 2 TBS of EVOO.  Add stringbeans beans and cook for 7-8 minutes.  Add a little water or chicken stock to avoid burning.  You want them to get golden but not burn completely.
  
• SUMMER SALAD:  Cut and toss tomatoes, fresh mozzarella, avocado and basil (I had a little left over yellow pepper too).  Sprinkle with a good hit of salt, pepper and red wine vinegar.  Toss and serve or chill for a bit until rest of dinner is complete.