One way to cook pork steaks deliciously in a skillet is to marinate the meat in mustard sauce about an hour before frying. Hot pork is ideal to serve with fresh vegetables, salad leaves, and if necessary add a side dish: mashed potatoes, pasta, all kinds of cereals.
Ingredients:
Pork - 500 g
Mustard - 2 tbsp. l.
Sour cream - 2 tbsp. l.
Garlic - 1 tooth
Lemon juice - 1 tbsp l.
Vegetable oil - 30 ml
Salt, hot pepper - to taste
Greens - for serving
Step by step recipe:
Step 1 - To cook pork in mustard sauce at home, take the foods listed. If the meat is frozen, thaw it first. We do not chop the pork pulp finely, but in portioned steaks or weighty bars. Mustard can be vigorous, very spicy, sweet or mixed. The same applies to grinding: granular or crushed, in dry powder or viscous from a can / tube is suitable. It all depends on your personal preference. In addition to the pungency, this seasoning gives a delicious mustard aroma, goes well with citruses, herbs, sour cream and other fermented milk products. It is also arbitrarily easy to change the concentration by increasing or decreasing the presence of mustard. I must say that mustard sauce is suitable not only for marinating, but also for accompanying ready-made pork (appetizing in itself).
Step 2 - In a convenient container, combine mustard and thick sour cream. Each time after introducing a new component, try the resulting mixture, adjust the balance along the way - especially since the recipe is incredibly simple.
Step 3 - Add the chopped garlic clove: chop finely and finely with a knife or push through a press. Among other things, dry garlic can also be used. Pour in a spoon, or even two lemon juice. Throw in a thin zest if desired. Stir again and remove the sample.
Step 4 - Now salt and pepper. Shake and taste for the last time.
Step 5 - Thickly cover the clean meat preparations with mustard marinade on both sides and stand on the refrigerator shelf for 60 minutes or longer under a lid / film.
Step 6 - Fry pork in mustard sauce in a hot frying pan with heated refined lean oil. Press with a spatula on top and blush from below for 5 minutes. Then turn over and fry from the back side for another 5 minutes. If you need a softened version of the steaks, pour in 100 ml of boiling water and simmer under a lid on an overhead fire or in the oven for another 15-20 minutes.
Serve hot pork in sour cream-mustard sauce, adding fresh vegetables.
Bon Appetit!
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