Mojito Lamb Chops

Directions

1. 1
   Bring a medium saucepan of salted water to a boil; add yellow and green beans and blanch for 1 to 2 minutes, or until crisp-tender.
2. 2
   Drain; refresh under cold water and drain.
3. 3
   Halve beans lengthwise.
4. 4
   Toss on a large serving plate with radishes, celery, 1 Tbsp of the oil, 1/2 tsp of the salt, and 1/4 tsp of the pepper.
5. 5
   Heat a large nonstick skillet over medium-high heat.
6. 6
   Brush chops with remaining 1 Tbsp oil, then rub with remaining salt and pepper, garlic powder, and lime zest.
7. 7
   Cook chops 2 to 3 minutes per side for medium-rare.
8. 8
   Arrange chops on top of salad and drizzle with lime juice.
9. 9
   Carefully deglaze skillet with tequila, then add pineapple juice and boil until reduced by half.
10. 10
    Remove from heat; swirl in butter until emulsified.
11. 11
    Stir in mint.
12. 12
    Spoon sauce over chops and salad.