First, scrape new potatoes and put on to boil in salted water. Rub olive oil into a couple of pork steaks and season with
a little salt and freshly ground black pepper. Fry over a medium heat for 12-14 minutes, turning several times, until nicely browned
and cooked. Transfer to a plate and keep warm, while you make the sauce. Sauté a finely chopped shallot for a couple of minutes,
until softened, then pour in a glass of dry cider and reduce by about a half. Stir in 50ml crème fraîche and a tsp or two of
grain mustard and return the pork steaks to the pan, together with any juices on the plate. Gently heat the chops in the sauce,
stir in a Tbs of chopped tarragon and season to taste. Meanwhile, drain the new potatoes when cooked, dry off in the pan, add
a knob of butter and gently crush them with the back of a fork, mixing in the melted butter. Serve the pork steaks with the
crushed potatoes and some green beans.