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Vickys Mustard & Rosemary Pork Steaks GF DF EF SF NF

Steps Cook Recipes Vickys Mustard & Rosemary Pork Steaks GF DF EF SF NF using 8 ingredients and 6 steps

Vickys Mustard & Rosemary Pork Steaks GF DF EF SF NF - Find Info You May Not See Elsewhere With Peoplelooker®. Searching Is Easy - Try It Today! Find Info You May Not See Elsewhere With Peoplelooker®. The mustard will thicken slightly during this time, but don't be concerned if it isn't as thick yet as you want the final product to be. Vickys Mustard Chicken, GF DF EF SF NF This is a delicious meal that you can whip up really quickly but is more than good enough to serve to dinner guests.

Vickys Mustard & Rosemary Pork Steaks GF DF EF SF NF

Vickys Homemade Wholegrain Mustard I'm thinking ahead to what I want to put in my Christmas food hampers this year.

I like to make sure that my parents and friend have things on hand that are safe for Jack to eat when we visit so I don't always have to take food with us for him.

You can have Vickys Mustard & Rosemary Pork Steaks GF DF EF SF NF using 8 ingredients and 6 steps. Here is how you achieve that.

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

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

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

  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.

Vickys Mustard & Rosemary Pork Steaks GF DF EF SF NF - It's not hot like it sounds, it's a sweet, mild almost barbeque flavour View Vicki Mustard's profile on LinkedIn, the world's largest professional community. See the complete profile on LinkedIn and discover Vicki's connections and jobs at similar companies. Yellow mustard is made by mixing yellow mustard powder with some sort of liquid, such as water, vinegar, wine or beer, along with salt and other spices. This Whole Grain Mustard is super easy to make, you know what goes in it and probably have everything in your pantry. With beer to bump up the flavor! Combine ingredients of chosen mustard in a stainless steel bowl. Pour the mixture in a blender and blend until smooth and a little grainy. Thank you and good luck