1/2 tbsp olive oil
2 boneless pork steaks
2 generous tsp mustard (wholegrain or Dijon)
2 level tbsp creme fraiche
Small handful of parsley, chopped
Fry the pork steaks in the oil in a small frying pan for 15-20 minutes, or until the juices do not run pink. Take the pan off the heat, allow the meat to cool for a few minutes and then add the mustard and creme fraiche, stirring them into the juices. Season and scatter the parsley over.
Serve with 2 tbsp cooked grains as quinoa or bugler wheat to soak up the juices.