Heat a heavy bottomed pan over medium heat and toast the peppercorns by stirring them until their aroma increases - about 30 seconds. Grind them to a line powder with a mortar and pestle, then mix 1 teaspoon of ground peppercorns together with the soy and sherry in a shallow dish. Place the chops in the dish, turn them to coat them and leave to marinate for 20 minutes; turn them once during this time
Meanwhile, parboil the French beans in boiling water for 3 minutes. Drain and rinse them under cold running water. Drain again and set them aside. Preheat the grill to high.
Remove the chops from the dish and discard the marinade. Dust the chops with the remaining crushed peppercorns, and pin the flap of lean meat to the eye of each chop with a cocktail stick. Grill the chops for 4 to 6 minutes on each side for rare to medium meat.
While the chops are cooking, stir fry the vegetables in a wok or heavy frying pan, heat the oil until it is hot, but not smoking. Add the chopped spring onions and fry them for 30 seconds, stirring constantly, then add the julienned carrot and pepper, and the beans. Stir fry all the vegetables for 2 minutes, then serve them immediately alongside the grilled chops. Garnish the chops with the spring onion slices.
