Simple Way to Prepare Ultimate Vickys Mustard & Rosemary Pork Steaks GF DF EF SF NF

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It's easy to overcome your bad mood when you are eating grains. Barley, millet, quinoa, etc are excellent at helping you feel happier. They fill you up better and that can help elevate your moods as well. It's not difficult to feel a little bit off when you feel famished! The reason these grains are so wonderful for your mood is that they are not difficult for your body to digest and process. They are easier to digest than other foods which helps bring up your blood sugar levels and that, in turn, elevates your mood.

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We hope you got insight from reading it, now let's go back to vickys mustard & rosemary pork steaks gf df ef sf nf recipe. To make vickys mustard & rosemary pork steaks gf df ef sf nf you need 8 ingredients and 6 steps. Here is how you cook that.

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

1. Use 800 g (2 lbs) of trimmed pork steaks/boneless chops, 4 or 8 portions.
2. Get 3 tbsp of olive oil.
3. Use 2 tbsp of mild mustard such as Dijon.
4. Take 1 tbsp of balsamic vinegar.
5. Use 2 cloves of garlic, finely chopped.
6. Provide 2 sprigs of rosemary, leaves only.
7. Get 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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