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Ingredients requirements - Vickys Mustard & Rosemary Pork Steaks GF DF EF SF NF:
- Need 800 g (2 lbs) of trimmed pork steaks/boneless chops, 4 or 8 portions
- Need 3 tbsp for olive oil
- Prepare 2 tbsp for mild mustard such as Dijon
- Prepare 1 tbsp balsamic vinegar
- Need 2 cloves - garlic, finely chopped
- Prepare 2 sprigs for rosemary, leaves only
- Get 1/2 tsp for ground black pepper
- Prepare of Low sodium salt as required
Vickys Mustard & Rosemary Pork Steaks GF DF EF SF NF making:
- 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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