Can I say right out that I am not a fan of Balsamic Vinegar? Unless it is very good quality (and, therefore, very expensive) stuff from Modena, I tend to find it sharp and overwhelming. This is a good way to use it, however - in small quantities, and tempered with the sweetness of honey. It is dead simple - saute a couple of boneless pork steaks (organic, free-range, outdoor reared, and British, please) in a knob of butter and dash of olive oil. Make sure the meat is well seasoned with salt and pepper, and don't fiddle with it. Let it get a good crust on each side, around 5 minutes for the first side and 4 for the other. Unless your pork is very thick, this will be plenty of time to cook through, yet still be moist and juicy. After about 9 minutes is up, pour in 120ml of white wine, 2 tablespoons of Balsamic vinegar and a tablespoon of runny honey. Stir and baste the meat with the sauce and let it reduce down to a syrupy glaze. Serve straight away with the glaze poured over. It went very nicely with simple boiled rice, some braised fennel and steamed broccoli. Mash would be good too.