- 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 broth
- Sea salt
- Freshly ground black pepper
juicy pork steaks
"Pork steaks come back from the state capital butt or pork shoulder cut. If you cannot find them, raise your butcher to chop a pork shoulder roast into 3/4-inch slices. This recipe is pleasant. Really easy to arrange, so tasty and also the pork is so tender. It is not too spicy which means the youngsters love it too"
Cooking time: 50 minutes Serves: 4
Step 1: make regular nicks around the cut fatty fringe of the steaks employing a sharp knife.
Step 2: mix together the mustard, lemon juice, garlic powder, ginger powder, dill, turmeric, sea salt and pepper in the shallow dish. Lay the pork steaks in this mixture, turning them and basting well with a spoon. cover with plastic wrap and leave to infuse in the fridge for 2 hours.
Step 3: Heat oil over medium-high heat during a large lidded frying pan. Add 1 tablespoon of the butter to the oil in frying pan and brown pork steaks, reserving the marinade and fry over a mild heat, for 6–7 minutes on either side, depending on their thickness or till bronzed. take away the meat from the pan and set aside and keep heat.
Step 4: mix water and beef base, add to frying pan and bring to a boil, scraping up any bronzed bits. Stir in parsley, return pork steaks to pan, turn to coat, cover and reduce to simmer, cooking for regarding 20 to 30 minutes. Total time can depend on thickness.
Step 5: Transfer to plates or serving platter, gushing juices over the top. Serve with rice or potatoes and an inexperienced vegetable or mixed garden salad on the side.
NOTES: One cup of broth or stock, or water mixed with bouillon could also be substituted. Keep sodium levels in mind, however.