Vickys Mustard & Rosemary Pork Steaks GF DF EF SF NF
My herb garden is doing really well this year - in particular, the rosemary bush. I replanted it in another area of my garden and it's definitely loving the new spot. Lots of people plant herbs for decoration but mine are certainly for cooking with!
This recipe requires a marinade time of 3 hours but then only takes 10 - 20 minutes to actually cook
Vickys Mustard & Rosemary Pork Steaks GF DF EF SF NF
My herb garden is doing really well this year - in particular, the rosemary bush. I replanted it in another area of my garden and it's definitely loving the new spot. Lots of people plant herbs for decoration but mine are certainly for cooking with!
This recipe requires a marinade time of 3 hours but then only takes 10 - 20 minutes to actually cook
Cooking 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
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