Hello everybody, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, vickys mustard & rosemary pork steaks gf df ef sf nf. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Vickys Mustard & Rosemary Pork Steaks GF DF EF SF NF is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It's appreciated by millions every day. Vickys Mustard & Rosemary Pork Steaks GF DF EF SF NF is something that I have loved my entire life. They are fine and they look fantastic.

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

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

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

Steps 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.

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