125g (4oz) unsalted butter
4 x 175g (6oz) pork steaks, i.e. shoulder steaks
2 tbsp liquid honey
2 tsp whole grain mustard
1 tsp Dijon mustard
1 tbsp olive oil
½ - 1 tsp ground allspice or cinnamon
2 firm dessert apples
50g (1¾ 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 let it bubble steadily for 3 to 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 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 to 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.