Method:

Finely chop the onions, fry in warm butter for 5 minutes, add the white wine and simmer for 10 minutes, until almost all the juices have evaporated.

Coarsely chop the parsley, blend with the onions and 2/3 of the Gruyère using a food chopper or handheld blender. Season with salt and pepper.

Season the pork steaks and fry briefly in hot oil, then place in an ovenproof dish.

Spread the onion-Gruyère mixture over the steaks and top with the rest of the Gruyère.

Place under a hot grill for 5 minutes until brown.