Pork can be quite boring and dry at times, but with a flavoured coating and gentle frying it can be totally transformed. I guarantee that once you make this dish, you will want to make it many times.
4-6 Pork loin steaks
2 tbs Dijon mustard
2 tbs Honey
100g Fresh breadcrumbs
Few sprigs of fresh thyme
Salt and black pepper
Trim the loin steaks and remove any excess fat. Use a rolling pin or mallet to bash the pork and tenderize it, so that its only 5-8mm thick. Mix together the honey and mustard, and then generously coat the pork steaks. In a separate bowl, mix the breadcrumbs, fresh thyme and grated lemon zest. Cover the steaks in breadcrumb mixture, and press firmly onto the pork.
Gently fry the steaks in butter and oil over a medium heat, until the steaks are golden in colour, and cooked through. This will usually take 5-6 mins per side. Be careful not to have the heat too high or the breadcrumbs will burn. Transfer to a warmed plate, cut the steaks at an angle, and season with salt and black pepper.