Heat oven to 220C/200C fan/gas 7.
Toss the potatoes with 1 tbsp oil and some
seasoning in a baking tray. Spread out in a
single layer and bake for 20 mins. Add the
fennel seeds and paprika, turn potatoes
and bake for 20 mins more until golden.
Meanwhile, cook the green beans
in boiling water for 5-6 mins. Run under
cold water and drain well. Mix 1 tbsp
more oil, the vinegar, shallot, sugar, 1 tsp
mustard and some seasoning. Toss the
fennel and green beans in the dressing.
Rub the remaining oil on the chops and
season. Pan-fry for about 7 mins on each
side until cooked through. Make sure to
brown fat on the edge, too. Smear with
remaining mustard and rest for a few mins.
Serve with the chips and bean salad,
drizzling over the mustardy resting juices.