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Learn how to make a Dijon Mustard Recipe! First things first: mustard is a plant; prepared mustard is a condiment. Although it's rarely necessary to specify "prepared" mustard when referring to the spicy spread, it only seems fair to acknowledge.
To get started 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 that.
The ingredients needed to make Vickys Mustard & Rosemary Pork Steaks GF DF EF SF NF:
- Prepare 800 g (2 lbs) trimmed pork steaks/boneless chops, 4 or 8 portions
- Make ready 3 tbsp olive oil
- Take 2 tbsp mild mustard such as Dijon
- Make ready 1 tbsp balsamic vinegar
- Make ready 2 cloves garlic, finely chopped
- Get 2 sprigs rosemary, leaves only
- Get 1/2 tsp ground black pepper
- Make ready Low sodium salt as required
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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
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