Preperation time: 15 minutes
Cooking time: 12 minutes
Serves: 6

6 butterfly pork steaks, about 200 grams each, or 6 noisettes
3 tablespoons plain flour
1/2 tablespoon ground black pepper
1/4 cup oil
1 medium onion, finely chopped
3/4 cup orange juice
1 chicken stock cube, crumbled
1 teaspoon soy sauce
2 teaspoons seeded mustard
1 teaspoon corn flour
1/3 cup sour cream

Trim meat of excess fat and sinew

1: Combine flour and pepper on a sheet of greeseproof paper. Coat steaks lightly in the seasoned flur, shake of excess

2: Heat 2 tablespoons oil in heavy-based pan, add meat. Cook over medium heat for 2 to 3 minutes each side or until tender, turning once. Remove from pan, drain on absorbant paper

3: Heat remaining oil in pan. Add the onion, stir over medium heat for 3 minutes or until soft. Add half the juice, stock cube, soy sauce and mustard, stir until combined. Blend corn flour with the remaining juice until smooth, add to pan. Stir over low heat intol sauce boils and thickens. Remove the heat, cool slightly. Add sour cream, stir until smooth. Return meat, heat through

**Cook's file**

Storage time: Cook this dish just before serving

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