Natural pork cutlet with bean salad

Ingredients:

• 3 tablespoons white wine vinegar
• 1.5 tsp sugar
• 4 natural boneless pork cutlets (600-700 g), trim the fat
• 220g mixed green and yellow green beans, trimmed and cut into pieces
• 1 small red bell pepper, thinly sliced
• 3/4 cup frozen corn
• 1 can (425 g) kidney beans, rinsed
• 2 tablespoons extra-virgin olive oil
• 1 large shallot or half a medium red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• 2 teaspoons Dijon mustard

Preparation:

1. In a bowl, combine 2 cups of cold water, 1 tablespoon of vinegar, 1 teaspoon each of sugar, salt, and pepper to taste. Prick the pork several times with a fork, then soak in the brine for 15 minutes. Remove and pat dry.
2. Meanwhile, bring a saucepan of salted water to a boil. Add the green and yellow beans and cook until crisp-tender, 4 minutes. Add the bell pepper and corn and cook for 1 minute. Drain the vegetables, rinse under cold water, and pat dry. Transfer the vegetables to a bowl and add the canned beans. Season the pork with salt and pepper. Heat 1 tablespoon of olive oil in a nonstick skillet over medium-high heat. Add the pork and cook until golden brown, about 4 minutes per side; remove to a plate.
3. Wipe out the skillet; heat the remaining 1 tablespoon olive oil over medium heat. Add the shallots and cook for 3 minutes. Add the remaining 2 tablespoons vinegar and cook until completely absorbed. Stir in 1/2 cup water, half the parsley, the mustard, the remaining 1/2 teaspoon sugar, and salt to taste. Cook over low heat for 3 minutes, then stir in the vegetables. Add the remaining parsley and season with salt and pepper to taste.