Season the pork steaks with salt and freshly ground black pepper.
Heat the oil in a large non-stick frying pan, add the steaks and cook over a high heat for 2-3 mins each side until well browned.
Reduce the heat and add the onions.
Cook for 10-12 mins until the onions are tender and the steaks are cooked through.
Remove the steaks, cover and keep warm.
Stir the flour and mustard into the onions and cook for 1 min then gradually add the cider.
Bring to the boil and add the thyme.
Reduce the heat to a simmer and cook for 4-5 mins until the sauce has thickened.
Remove the thyme sprigs and season to taste.
Lightly steam some green beans.
To serve, place some steamed green beans on each plate, add a pork steak, top with the onions and sauce, and garnish with freshly ground black pepper and a few fresh thyme leaves.
Recipe by appetite magazine at https://www.appetitemag.co.uk/pork-shoulder-steaks-with-red-onion-and-dry-cider/