Grilled Pork Chops with Peaches and Pole Beans

Ingredients

• 2 tablespoons dijon mustard 
• 3 tablespoons marjoram fresh divided chopped
• 2 tablespoons garlic minced
• 4 teaspoon kosher salt plus more
• 1.3 pounds haricots verts trimmed (such as Romano, haricots verts, yellow wax, or green beans)
• 0.5 cup olive oil plus more for drizzling
• 3  peaches pitted halved
• 8 servings pepper black
• 0.5 cup shallots thinly sliced
• 0.5 cup vegetable oil 
• 0.3 cup citrus champagne vinegar 

Equipment

• bowl
• whisk
• pot
• grill
• ziploc bags
• measuring cup

Directions

1. Combine 1/2 cup olive oil and vegetableoil in a measuring cup.
2. Combine 2 tablespoonsmarjoram, Dijon mustard, garlic, and vinegarin a medium bowl. Slowly whisk oil mixtureinto herb mixture until creamy. Season totaste with pepper.
3. Transfer about 1/4 cupdressing to a small bowl; cover and chill.
4. Season pork chops with 4 teaspoons salt.
5. Transfer to a resealable plastic bag; pourremaining dressing over, spreading evenlyto distribute. Seal bag; chill for at least4 hours and up to 24 hours.
6. Cook beans in a large pot of boilingsalted water, stirring occasionally, untilcrisp-tender, 3-5 minutes.
7. Drain; transferto a large bowl of ice water to chill.
8. Drainbeans; pat dry.
9. Transfer beans, remaining1 tablespoon marjoram, and shallot to a mediumbowl; toss with enough reserved dressingto coat and season with salt and pepper.
10. Build a medium fire in a charcoal grill,or heat a gas grill to medium-high.
11. Removepork chops from bag, scraping off excessdressing. Grill chops, turning occasionallyon all sides, until browned and cookedthrough, about 20 minutes total. (Be sureto cook thick chops on the edges, too, andmelt the thin strips of white fat; they'llcook more evenly.)
12. Place peaches in a medium bowl; drizzlewith some olive oil and sprinkle with salt.Toss to coat. Grill peaches, cut side down,until they begin to soften and char, 4-6minutes.
13. Transfer pork and peaches to acutting board; let pork rest for 10 minutes.
14. Slice peaches. Carve bones frompork and thinly slice meat.
15. Serve pork andpeaches with bean salad.