I have been known to sit and eat a vast quantity of broad beans (habas) just as they come. Natural. When they are fresh in Spain they are a delight. Of course there are many other ways of eating them.
Habas con Jamon (Broad beans with Ham) is a classic Spanish dish. But what about using them as part of a sauce to accompany lamb or, as is the case here, pork chops.
I believe the sweetness of young broad beans is particularly noticeable when served with pork. This is a good summer dish ideal for those who like to BBQ.
Add the garlic, followed by the sausage and ham and cook for a further 5 minutes. Add the white wine and cook for a few minutes more to allow the alcohol to evaporate. Add the tomato sauce, broad beans and a little salt and leave to simmer while you grill or fry the chops. Add the mint to the sauce and serve with the chops.