500g lean pork fillet, cut into chunky cubes
400g Portabellini mushrooms, sliced
300g leeks, washed & sliced
2 cloves garlic, minced
3-5 sprigs fresh thyme
1 Tbsp stoneground wholemeal flour
500ml low sodium chicken stock
1 x 400g tin butter beans, rinsed & drained
200g Swiss chard, roughly chopped
Zest and juice of 1 lemon
Fresh mint leaves, for serving
Cold Pressed Extra Virgin Olive Oil or Avocado Oil, for cooking
Salt and pepper, to taste
Cold Pressed Extra Virgin Olive Oil Spray is also ideal for cooking as it allows for good coverage and fewer calories.
Preheat oven to 200˚C.
Heat a drizzle of cold pressed extra virgin olive oil in an oven safe frying pan or spray lightly with cooking spray.
Season the pork cubes with a little salt and pepper.
Sear until the cubes are golden.
Remove from the pan and set aside.
Add mushrooms to the pan and cook, stirring occasionally, until well browned.
Season lightly with salt and pepper.
Remove from the heat and set aside with the pork.
Sauté the leeks until soft.
Use a lid to create steam and help cook the leeks without needing extra oil.
Once softened, add the garlic and thyme and cook for a minute until fragrant.
Scatter the flour over the vegetables and mix it in well.
Pour in the chicken stock and butter beans.
Stir well and then bring to a boil.
Reduce heat to a simmer and add the pork and mushrooms back into the pan.
Add the Swiss chard and mix through.
Transfer to the oven and cook for about 10 minutes until the pork is just cooked through and the leeks are very tender.
Remove from the oven and stir through the lemon juice and lemon zest.
Taste to adjust seasoning.
Scatter the dish with mint leaves, serve and enjoy!