This article was written for Annabel & Grace, which is now part of Rest Less.
Brush the pork steaks with your favourite mustard (you can slather it on) and then sprinkle each with a teaspoon of brown sugar. Season with salt and pepper and then bung under a hot grill until the fat is crispy. Turn over the pork steaks and add a 100ml cider or water or white wine into the pan, baste well and then put back under the grill for about 2 – 3 mins until cooked.
Plate up, sprinkle with your favourite herb (I used chopped coriander) and Bob’s Your Uncle.