Instructions
Follow the steps and taste along the way.
Cook the millet
Rinse the millet in a sieve, first with cold water and then with hot water. In a dry pot over medium heat, stir it for 2 minutes. Pour in 500 ml of water, add 2 g of salt, and bring to a boil. Cover, reduce the heat, and cook for 15 minutes. Remove from the heat and leave covered for another 5 minutes.
Prepare the green beans
Bring about 1.5 l of water to a boil in a large pot, add 1 g of salt, and cook the beans for 5 minutes, until tender but still firm and bright green. Drain and set aside.
Sear and finish cooking the chops
Pat the chops dry with a paper towel and season with the remaining 2 g of salt, then add 0.5 g of black pepper. Heat 10 ml of oil in an oven-safe pan over medium-high heat. Sear the meat for 2 minutes on each side, until a golden-brown crust forms. Transfer the pan to an oven preheated to 180 °C and cook for about 5–8 minutes, until the center of the meat reaches 63 °C. Transfer the chops to a plate and let them rest for 3 minutes.
Make the plum sauce
Add the remaining 10 ml of oil to the same pan and cook the shallot over medium heat for 2 minutes, until softened. Add the ginger and garlic and stir for 30 seconds. Add the plums, soy sauce, apple cider vinegar, and 100 ml of water. Simmer for 7–9 minutes, until the plums soften and the liquid reduces to a glossy sauce with pieces of fruit. Stir in the remaining 0.5 g of pepper.
Finish the green beans and serve
Heat the remaining 5 ml of oil in a clean pan. Add the drained beans and cook, stirring occasionally, for 2–3 minutes, until heated through and lightly browned in places. Sprinkle with the remaining 1 g of salt. Divide the millet and green beans among plates, then add a chop and the plum sauce.
