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Season the pork steaks on both sides
Melt the butter in a large, non-stick pan
Add the pork steaks and fry for 2-3 minutes on each side on a high heat until coloured and cooked through
Set the pork aside and add a drizzle of oil to the pan
Add the shallots, apple and kale and fry for 5 minutes, stirring regularly until soft
Stir in the honey and mustard and fry for 1 minute
Add the stock and the soured cream to the pan with the Thyme
Season generously with black pepper and salt and give it a good stir
Bring to the boil before simmering for 5 minutes on a medium heat until the sauce has thickened
Add the pork, immersing it in the sauce as much as you can
Simmer for 2 minutes, turning the pork over once until heated through
Serve a pork steak with mashed potato, before drizzling in the sauce