Method

1. Heat the olive oil in an oven-proof pan over medium-high heat. Season the pork well with salt and pepper and sear for 2–3 minutes on each side, just until sealed and golden. Transfer to a plate.
   
2. Add the cider, rosemary and mustard to the pan. Bring up to a boil, scraping the bottom of the pan. Continue to boil until you have reduced the volume to about half.
   
3. Return the pork steaks to the pan, turn them in the sauce and and put in the oven for 6 minutes.
   
4. Meanwhile, prepare the nectarines by removing the stone and slicing into 6 wedges each.
   
5. Take the pork out of the oven, turn it and surround with the nectarines. Return the pan to the oven and cook for a further 8 minutes.
   
6. Transfer the pork and nectarines to serving plates. Whisk the butter into the pan juices and spoon over.