Ingredients

Steps

• Heat oil in a frying pan over medium heat.
• Add the pork and cook for five minutes on each side until thoroughly cooked.
• Melt the butter in a separate hot pan.
• Add the leeks and chard to the butter and sauté for three minutes.
• Stir in the double cream and sage and warm through.
• Season the vegetable mixture with salt and pepper to taste.
• Place the creamed leeks on a plate and top with the pork.
• Arrange boiled new potatoes around the main dish and serve.