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

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, vickys mustard & rosemary pork steaks gf df ef sf nf. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Learn how to make a Dijon Mustard Recipe! I hope you enjoy learning how to make Dijon-style mustard! Chinese hot mustard is a popular condiment served with Chinese appetizers.

Vickys Mustard & Rosemary Pork Steaks GF DF EF SF NF is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Vickys Mustard & Rosemary Pork Steaks GF DF EF SF NF is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have vickys mustard & rosemary pork steaks gf df ef sf nf using 8 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Mustard & Rosemary Pork Steaks GF DF EF SF NF:
  1. Make ready 800 g (2 lbs) trimmed pork steaks/boneless chops, 4 or 8 portions
  2. Take 3 tbsp olive oil
  3. Make ready 2 tbsp mild mustard such as Dijon
  4. Take 1 tbsp balsamic vinegar
  5. Make ready 2 cloves garlic, finely chopped
  6. Take 2 sprigs rosemary, leaves only
  7. Take 1/2 tsp ground black pepper
  8. Take Low sodium salt as required

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Instructions to make Vickys Mustard & Rosemary Pork Steaks GF DF EF SF NF:
  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

Pickled mustard greens can be eaten as it is. But the usual Filipino way was to saute it with scrambled eggs added. On my next post, I will share a similar recipe with my batch of pickled mustard greens. Whip up Chinese restaurant-style hot mustard with just three simple ingredients. It's so easy to whip up your very own Chinese hot mustard!

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