Braised Pork with Mushrooms and Butter Beans
Tender braised pork combined with mushrooms and butter beans create a succulent and satisfying dish.
Ingredients
- 500 g lean pork fillet cut into chunky cubes
- 400 g portabellini mushrooms sliced
- 300 g leeks washed & sliced
- 2 cloves garlic minced
- 3-5 sprigs fresh thyme
- 1 tbsp stoneground wholemeal flour
- 500 ml low sodium chicken stock
- 400 g tin butter beans rinsed & drained
- 200 g Swiss chard roughly chopped
- 1 lemon zest and juice
To serve
- cold pressed extra virgin olive oil or avocado oil for cooking
- fresh mint leaves
- salt and pepper to taste
Instructions
- 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˚CHeat 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!