Pork chops in leek, white wine and broth with garlic rosemary and fetuccine konjak

1. Rinse and drain the konjac fettuccine thoroughly, then dry-pan toast them for 2–3 minutes to remove excess moisture. Set aside. 2. Slice the leek into thin rounds and the onion into thin half-moons. Mince or slice the garlic cloves. 3. Heat olive oil and butter in a wide skillet over medium-high heat. Season the pork strips with salt, pepper, and dried herbs, then sear them for 3–4 minutes until lightly golden. Remove and set aside. 4. In the same pan, add the leek, onion, and garlic. Sauté over medium heat for 6–8 minutes, stirring occasionally, until softened and translucent. 5. Deglaze the pan with the white wine, scraping up any browned bits. Let it reduce by half, about 2 minutes. 6. Pour in the broth and return the pork to the pan. Add one rosemary sprig. Simmer gently for 8–10 minutes until the pork is cooked through and the sauce has slightly reduced. 7. Add the konjac fettuccine to the pan and toss everything together for 2 minutes so the noodles absorb the flavours. 8. Plate immediately, garnishing with a fresh rosemary sprig and a sprinkle of dried herbs. Serve hot. Tip: Dry-toasting konjac noodles in a hot dry pan before adding them to the dish is essential — it removes their characteristic odour and improves their texture so they better absorb the sauce flavours.