I used pork steaks, cut from a pork loin roast, for this, but you could also use pork chops.
Sear the pork on both sides in a very hot frying pan with a little oil, making sure you colour the fatty bits,
then place in to a shallow ovenproof dish. Add a good knob of butter to the pan and, over a low heat, gently
fry thinly sliced onions until golden brown – don’t do this too quickly, slow and gentle is the key! Stir in
a Tbs Dijon mustard and some fresh thyme leaves, then spread this over the pork. Cover with fresh breadcrumbs,
pressing gently, then bake in 200°C oven for 15 – 20 minutes, until the top is golden brown. Serve with little
roasted potatoes seasoned with a sprinkle of sea salt and chopped thyme and a green veg.