Hinchliffe's Farm

Rub the pork steaks with sea salt

In a large frying pan or (big enough for all the ingredients) heat the oil and then brown off the pork steaks for approx. 3 minutes each side

Remove steaks from the pan and set aside on a plate

Add the shallots to the pan using the retained juices to fry on a medium heat for 3 minutes, stirring constantly to avoid burning. Then add mushrooms and rosemary and cook for a further 5 minutes

Add a splash of brandy and then add the stock, mustard, crème fraiche and stir in together.

Return the pork steaks to the pan (along with the juices) and bring it to a gentle boil, then turn down and simmer for 2 minutes longer. 

Taste and season as required. Serve with rice or potatoes and fresh green vegetables.