Offering great value & versatility, these tasty pork steaks will become a firm favourite with family and friends alike! Serve with jacket potatoes and a mixed salad or coleslaw.
125g (4oz) unsalted butter
4 x 175g (6 oz) pork steaks, i.e. shoulder steaks
2 tbs runny honey
2 tsp wholegrain mustard
1 tsp Dijon mustard
1 tbs olive oil
1/2 - 1 tsp ground allspice or cinnamon
2 firm dessert apples
50g (1 3/4 oz) caster sugar
Make the sauce ahead of time: gently heat the butter, sugars and golden syrup together until the butter has melted. Bring the mixture to the boil, stirring well and leave it to bubble steadily for 3 - 4 minutes.
Place the steaks in a shallow dish. In a small bowl, mix together the honey, mustards, olive oil and spice. Brush this over both sides of the steaks. Cover the pork and leave in a cool place until required. Reserve any remaining honey mixture for basting the pork when it is on the barbecue.
When you are ready to cook the pork, prepare the apples. Top and tail each apple, discarding the end slices, then cut each apple into 4 equal slices. Use a melon baller or a sharp knife to scoop out the core. Toss the rings in the caster sugar to give a light coating.
Place the pork over a medium hot barbecue and cook for approximately 7-8 minutes on each side or until the steaks have turned a sticky nutty brown on the outside and are thoroughly cooked in the centre. (Occasionally baste the steaks during cooking with any remaining marinade.)
A few minutes before the pork is ready to serve, cook the apple slices on the barbecue for 2 minutes on each side until just tender and nicely caramelised and golden brown.
Serve each steak topped with 2 apple rings. Accompany with baked potatoes and salad or a fruity coleslaw.
