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Vickys Mustard & Rosemary Pork Steaks GF DF EF SF NF

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We hope you got benefit from reading it, now let's go back to vickys mustard & rosemary pork steaks gf df ef sf nf recipe. To make vickys mustard & rosemary pork steaks gf df ef sf nf you need 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Vickys Mustard & Rosemary Pork Steaks GF DF EF SF NF:

You need 800 g (2 lbs) of trimmed pork steaks/boneless chops, 4 or 8 portions.
Take 3 tbsp of olive oil.
Prepare 2 tbsp of mild mustard such as Dijon.
Take 1 tbsp of balsamic vinegar.
Take 2 cloves of garlic, finely chopped.
Use 2 sprigs of rosemary, leaves only.
You need 1/2 tsp of ground black pepper.
Get of Low sodium salt as required.

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

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.

Pour the mixture in a blender and blend until smooth and a little grainy. At Vicky's Burger we don't just have burgers but also delicious milkshakes and also a range of fantastic desserts to round off your meal, they are worth the calories. You can enjoy our various fast foods like sandwich, toast,pancake,etc. Chosen as the official burger at several major venues, to be enjoyed by the fans, it is sure to please the. Americans' passion for yellow mustard began in St.

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