Make regular nicks around the trimmed fatty edge of the steaks using a sharp knife.
Blend together the honey, soy sauce, lemon juice and spices in a shallow dish. Lay the pork steaks in this mixture, turning them and basting well with a spoon. Cover with plastic wrap and leave to marinate in the fridge for 2 hours.
Heat the oil in a large heavy-based frying pan. Drain the pork steaks, reserving the marinade and fry over a gentle heat, for 6–7 minutes on each side, depending on their thickness.
Remove the meat from the frying pan and place on a warmed plate. Pour off the excess fat from the pan. Pour the reserved marinade into the pan, reduce it slightly over a high heat, then stir in the mustard and blend well. Season to taste with salt and pepper, then pour over the pork and serve immediately.