Vickys Mustard & Rosemary Pork Steaks GF DF EF SF NF.
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Composition Vickys Mustard & Rosemary Pork Steaks GF DF EF SF NF:
- Need 800 g (2 lbs) for trimmed pork steaks/boneless chops, 4 or 8 portions.
- Provide 3 tbsp - olive oil.
- Need 2 tbsp for mild mustard such as Dijon.
- Require 1 tbsp - balsamic vinegar.
- Need 2 cloves - garlic, finely chopped.
- Need 2 sprigs of rosemary, leaves only.
- Need 1/2 tsp for ground black pepper.
- Require Low sodium salt as required.
Vickys Mustard & Rosemary Pork Steaks GF DF EF SF NF making process:
- Mix the mustard, oil, garlic, rosemary leaves, vinegar and black pepper together.
- Pour this marinade into a large food bag then add the pork chops. Rub together until coated well then seal the bag and marinate in the fridge for around 3 hours.
- Remove the pork and mix the marinade that's left in the bag with some water, just enough to make it runny.
- Heat a frying pan or a griddle pan over a medium-high heat and add the pork.
- Depending on thickness, cook for between 3 - 5 minutes each side, giving a brush with the thinned out marinade often. (I used 8 thinner pork steaks here which needed only 3 minutes each side. A good thick steak will need 5 minutes.
- Remove from the heat and season with salt, then cover with foil and let rest between 5 - 10 minutes, again depending on thickness, before serving with seasonal vegetables, potatoes, rice etc.
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