Seared Pork & Cranberry-Thyme Sauce

• Meanwhile, thinly slice carrot into sticks. Roughly chop silverbeet. Thinly slice brown onion. Finely chop garlic. Pick thyme leaves. • In a small heatproof bowl, add the dried cranberries and cover in boiling water.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook carrot, until tender, 4-5 minutes. • Add garlic and silverbeet and cook until fragrant and wilted, 1 minute. Season. • Transfer to a bowl and cover to keep warm.

• Meanwhile, in a medium bowl, combine pork steaks, garlic & herb seasoning and a drizzle of olive oil. Season. • Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a plate, cover and rest for 5 minutes.

• While pork is resting, return the frying pan to medium-high heat with a drizzle of olive oil and remaining butter. Cook onion, stirring regularly until softened, 3-4 minutes. • Meanwhile, drain cranberries. • Reduce heat to medium. Add the balsamic vinegar, brown sugar, thyme, cranberries and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. • Remove from the heat. Stir in the pork resting juices and season.