- 4 lean pork steaks
- 1 tablespoon wholegrain mustard
- 2 tablespoons lemon juice
- 2 teaspoons garlic powder
- 1 teaspoon ginger powder
- Fresh dill
- Fresh turmeric
- 1 tablespoon cooking oil
- 1 tablespoon unsalted butter
- 1 ½ cup water
- ½ cup beef broth
- Sea salt
- Freshly ground black pepper
juicy pork steaks
"Pork steaks come from the Boston butt or pork shoulder cut. If you can't find them, ask your butcher to cut a pork shoulder roast into 3/4-inch slices.This recipe is delightful. So easy to prepare, so tasty and the pork is so tender. It's not too spicy which means the kids like it too"
Cooking time : 50 minutes Serves : 4
Step 1: Make regular nicks around the trimmed fatty edge of the steaks using a sharp knife.
Step 2: Blend together the mustard, lemon juice, garlic powder, ginger powder, dill, turmeric, sea salt and pepper in a shallow dish. Lay the pork steaks in this mixture, turning them and basting well with a spoon. Cover with plastic wrap and leave to marinate in the fridge for 2 hours.
Step 3: Heat oil over medium high heat in a large lidded skillet.. Add 1 tablespoon of the butter to the oil in skillet and brown pork steaks, reserving the marinade and fry over a gentle heat, for 6–7 minutes on each side, depending on their thickness or until browned. Remove the meat from the frying pan and sit aside and keep warm.
Step 4: Combine water and beef base, add to skillet and bring to a boil, scraping up any browned bits. Stir in parsley, return pork steaks to pan, turn to coat, cover and reduce to simmer, cooking for about 20 to 30 minutes. Total time will depend on thickness.
Step 5: Transfer to plates or serving platter, pouring juices over the top. Serve with rice or potatoes and a green vegetable or mixed garden salad on the side.
NOTES: One cup beef broth or stock, or water mixed with bouillon may be substituted. Keep sodium levels in mind however.