A perfect balance yet again with our Red Apple Dark Balsamic and the Thyme Olive Oil gives pork steaks (butt chops) incredible, mouth-watering flavour!
2 - 4 pork steaks (shoulder steaks, about 3/4 inch thick. You can use bone-in or boneless - LEARN MORE ABOUT NIKU HERE
Salt & Pepper, to your taste
1/3 Cup Thyme Agrumato Olive Oil
1/4 Cup Red Apple Dark Balsamic Vinegar
1 shallot, sliced thin
2 Tbsp Dijon mustard
1 tsp salt (coarse can be used)
1 tsp freshly cracked black pepper
Mix the marinade ingredients together in a container and place the pork inside. Make sure you cover/submerge the steaks in the marinade. Let them marinate in the fridge from 4 hours up to overnight.
When ready to cook, remove the marinate steaks from the fridge and let them get to room temperature. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
Scrape the marinade off the steaks, and season both sides with salt and pepper to your taste. Place them on the baking sheet and bake for 20 minutes.
You can flip the steaks over and continue to bake to get the other side nicely browned, or broil the other side for 5 minutes or less - KEEP AN EYE ON IT!
Remove from the oven and loosely tent them with foil. Let them rest for 5 minutes before serving.
Feeds 2 to 4 - 1 steak per person.
Time: 30 - 45 minutes to prep and cook. Obviously, marinating time depends on your liking.