Make regular nicks around the trimmed fat edge of the steaks using a sharp knife. This will ensure they stay flat while cooking.
Blend together the honey, soy sauce, lemon juice, cinnamon and nutmeg in a shallow dish. Lay the pork steaks in this mixture, turning them and basting well with a spoon. Cover with cling film 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 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, then pour over the pork and serve immediately, with baby spinach.
To cook the spinach, lightly blanch it in a steamer over boiling water, for 30 seconds until just wilted. * You could also serve this dish with some rice tossed with sautéed mushrooms for a change.