Pork served French-country-chic-style and all in a flash.

Ingredients

• 6-8 lean pork slices
• 2-3 tablespoons olive oil to coat
• 1 lemon, grated rind
• 1 tablespoon chopped fresh thyme
• 1 leek, trimmed and finely sliced
• 2 fennel bulbs, sliced
• 2x 400 gram well-dried cans of butter beans
• ½ cup vermouth
• ½ cup chicken stock

Method

1. Toss pork slices in olive oil, grated lemon rind and a little chopped fresh thyme. Cover and set aside.
2. Cook leek and fennel bulbs in a good dash of oil until lightly browned.
3. Add butter beans, vermouth and chicken stock.
4. Simmer for 5 minutes, season with chopped thyme, cover and keep warm.
5. Grill or pan fry the pork slices for 5-6 minutes each side until golden and cooked. Serve with the beans.

Cooks Tips

As leeks grow so tightly furled, make sure you wash them to remove any grit that hides between the layers. The easiest way to do this is to slice the leek in half lengthwise and rinse under running water, pulling the layers apart befor shaking off excess water and slicing.