Bone the pork chops and remove all the fat. Place into a plastic bag and bash with a rolling pin until flat. Make 2 incisions in each end and thread the Parma ham through each end. Dip the pork in to the flour, removing any excess then dip into the egg and then the breadcrumbs. Place couscous into a bowl and pour on water and stir together. Season couscous and after 5 minutes stir in 1/2oz butter. Place sliced beans into salted water until slightly undercooked and drain well. Place a tablespoon of olive oil into a pan and place in pork. Fry gently, making sure the inside is cooked but not burning the outside. Place butter into a frying pan and add sliced cooked beans, flaked almonds, tomatoes and basil and heat thoroughly. Place the couscous into two lightly oiled ramekin dishes and pack down tight. Cover with kitchen foil and place into a pan containing enough water to cover a quarter of the way up the dish. Cook over a medium heat for 8-10 minutes to heat thoroughly. To serve, put the escalope on a plate. Turn out the couscous and finally add the beans.