Mix all marinade ingredients, rub the chops with it and marinate in the refrigerator for one hour with the lid closed.
Brush the chops lightly with oil and roast on a hot broiler or grill pan for 8 to 10 minutes.
Dry roast the pine nuts, remove from the roasting pan. In the same frying pan, heat the oil and sauté the garlic and ginger. Add the blanched beans and stir. Mix with the pine nuts and bring to the table together with the grilled pork chops.
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