Pork Steaks & Wholegrain Mustard

• 6 pork neck steaks (or pork scotch fillet)

First make the mustard crust. Whisk the egg whites with a fork, add the wholegrain mustard and herbes de Provençe and season. Spread the chops with the egg white-mustard mixture, cook over gentle heat and on a clean barbecue grill for 20 minutes. Important: the less you turn your chops, the more the mustard crust will stay on the meat.