Vickys Mustard & Rosemary Pork Steaks GF DF EF SF NF
Vickys Mustard & Rosemary Pork Steaks GF DF EF SF NF

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Alright, don’t linger, let’s approach this vickys mustard & rosemary pork steaks gf df ef sf nf formula with 8 components which are absolutely easy to obtain, and we have to process them at the very least through 6 ways. You should shell out a while on this, so the resulting food could be perfect.

Composition for Vickys Mustard & Rosemary Pork Steaks GF DF EF SF NF:
  1. Give 800 g (2 lbs) - trimmed pork steaks/boneless chops, 4 or 8 portions
  2. Make ready 3 tbsp for olive oil
  3. Take 2 tbsp - mild mustard such as Dijon
  4. Prepare 1 tbsp - balsamic vinegar
  5. Make ready 2 cloves for garlic, finely chopped
  6. Make ready 2 sprigs rosemary, leaves only
  7. Prepare 1/2 tsp for ground black pepper
  8. Make ready of Low sodium salt as required
Vickys Mustard & Rosemary Pork Steaks GF DF EF SF NF step by step:
  1. Mix the mustard, oil, garlic, rosemary leaves, vinegar and black pepper together
  2. 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
  3. Remove the pork and mix the marinade that's left in the bag with some water, just enough to make it runny
  4. Heat a frying pan or a griddle pan over a medium-high heat and add the pork
  5. 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
  6. 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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