Heat the oven to 170C/150C fan/gas 3. Season the pork liberally with salt and freshly ground black pepper.

Heat the oil in an ovenproof casserole over a medium to high heat and sear the seasoned pork shoulder steaks for 1 minute on each side, working in batches of 2. Set aside on a plate, then lower the heat to medium.

Add the onions and sauté until translucent (about 4 to 5 minutes). Sprinkle over the flour, stir well and cook for 1 minute.   Then add the wine and deglaze to scrape all the brown bits from the bottom of the casserole.

Add the thyme sprigs and stock. Stir to combine, bring to a simmer and then place the pork steaks on top, and cover with a lid. Place in the oven and braise for 1.5 hours.

After 1.5 hours check the pork for tenderness by pressing on it with a fork. If not tender enough, braise uncovered for an additional 10 to 15 minutes.

Remove the casserole from the oven and transfer the pork steaks to a warm plate and cover with foil. Stir the cream into the casserole and then turn the heat on the hob to high. Bring to a boil and cook for 1 to 1.5 minutes, until the sauce coats the back of a spoon.

Turn off the heat and stir through the mustard. Check the seasoning, adding more, to taste, if needed. Remove the thyme sprigs and return the pork to the pan and stir in any resting juices.