Hey everyone, it's me, Dave, welcome to our recipe site. Today, we're going to prepare a special dish, vickys mustard & rosemary pork steaks gf df ef sf nf. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Vickys Mustard & Rosemary Pork Steaks GF DF EF SF NF is one of the most popular of recent trending foods in the world. It's appreciated by millions daily. It is simple, it's quick, it tastes yummy. They're nice and they look wonderful. Vickys Mustard & Rosemary Pork Steaks GF DF EF SF NF is something which I have loved my entire life.

To begin with this recipe, we have to first 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 cook that.

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. {Get 3 tbsp of olive oil.
3. {Get 2 tbsp of mild mustard such as Dijon.
4. {Get 1 tbsp of balsamic vinegar.
5. {Take 2 cloves of garlic, finely chopped.
6. {Prepare 2 sprigs of rosemary, leaves only.
7. {Take 1/2 tsp of ground black pepper.
8. {Get 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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