4 Pork shoulder steaks (or collar or any steak labelled suitable for grilling)
30ml (2tbsp) Fresh parsley, roughly chopped
25g (1oz) Butter, softened
1 Red chilli, deseeded and finely chopped
½ Eating apple, cored and finely chopped
15ml (1tbsp) Olive oil
Combine together parsley, butter, chilli and apple.
Cook the steaks on either a preheated hot griddle or frying pan or under a grill for about:
4-8 minutes each side for 1-2cm (½-¾”) thickness
8-10 minutes each side for 2-3 cm (¾-1¼”) thickness
Remove steaks and place a spoonful of butter on each steak and allow to melt slightly before serving.
Serve with boiled new potatoes mixed with herby mayo and heaps of green salad or creamy mash and steamed seasonal veg – drizzled with the melted butter.
For an alternative topping add a small spoonful of flavoured cream cheese or a slice of hard cheese during the last minute of cooking.