Raymond van Rijk's Pork steak with mustard and honey cream sauce

Ingredients

• 4 100% NZ __pork steaks from loin or cube roll 1 cm thick
• oil
• coarse sea salt
• black pepper, freshly ground
• ½tsp fennel seeds, crushed (optional)

For the sauce:

• 50g butter
• ½ medium onion, finely chopped
• 3 cloves garlic, finely chopped
• 2Tbsp flour
• 3Tbsp wholegrain mustard
• 3Tbsp hot English mustard
• ½ cup chicken stock
• 1Tbsp honey
• ½ cup cream  
• Salt/pepper

Method

1. To make the sauce, fry onion and garlic in butter. Sprinkle flour over and stir thoroughly so you don't get lumps. Slowly add chicken stock, stirring thoroughly. Add remaining ingredients and season.
2. To cook the __pork steaks, heat barbeque to medium high heat. Season pork steaks, oil the grill and place the steaks on the grill. Grill for 5 minutes. Turn steak over and grill another 5 minutes. Allow to rest off the heat covered loosely with aluminum foil for 2 minutes before serving.
3. Optional: To create a grill pattern on the steak, swivel 45 or 90 degrees after 2½ minutes, continue to cook for another 2½ minutes. Repeat for other side.