Dijon Pork Steaks with Peach, Chive and Tomato Salad

Place pork, 1/2 the Dijon mustard, 1/2 the apple cider vinegar, ½ tsp cracked black pepper and salt in a bowl and toss to combine. Set aside to marinate

Finely chop chives. Place chives, remaining mustard, remaining vinegar, honey and 40ml (2 tbs) olive oil in a bowl with salt and pepper and mix to combine.

Halve peaches, remove stone and slice into wedges. Slice tomatoes into wedges. Peel and thinly slice eschalot into rounds.

Heat remaining olive oil in a medium frypan over medium-high heat. Add pork and cook for 5-6 minutes, turning halfway or until golden and just cooked. Place on a plate and pour over 1/2 the honey dressing. Set aside to rest for 5 minutes.

Place peach, tomato, eschalot and remaining honey dressing in a bowl and toss to combine. Season with salt and pepper.

Divide peach salad between plates and top with pork. Pour any resting juices from pork over and sprinkle with pepper to serve.