Pork Chop Steaks With Lemon Pepper Beans & Leeks

Place a medium pot of water over high heat and bring to a boil (this is for the green beans).
Season the pork steaks with sea salt and pepper on both sides and set aside.
Slice the white and pale green parts of the leek into thin, circular slices. I like to add some of the green parts as well, for more colour. In a large frying pan or a skillet, heat a tablespoon of coconut oil over medium-high heat. Add the leeks and sea salt and cook for 5-6 minutes, stirring a few times until softened and lightly browned. Remove the leeks to a bowl.
Place the frying pan back over high heat and add another teaspoon of coconut oil. Add the pork steaks and cook for 3.5 minutes each side over medium-high heat.
While the steaks are cooking, check the water in the pot. Once at boil, add the green beans and cook for 3 minutes, then strain through a sieve. Add olive oil, lemon zest and pepper to the empty pot and place over medium heat for 30 seconds to heat up. Return the beans to the pot with the lemon zest and olive oil, then drizzle with juice of half a lemon and season with a generous pinch of sea salt. Stir through well and set aside.
Remove the pork steaks to a platter. Add the garlic and butter to the frying pan and place over medium heat. Melt and stir for about a minute, until garlic starts to turn golden. Don’t overcook it as the garlic can burn quickly. Top the pork steaks with the cooked garlic and pour any butter jus over the meat. Serve the cooked leeks and green beans on the side.