A delicious recipe to add new dimensions of flavour to pork.
Serve it with buttered peas and mashed potatoes.
For 2 servings
1 tablespoon vinegar
2 tablespoons oil
1/8 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon of spicy mustard
10,5 oz pork, in two thick steaks
1 small can of mushrooms
1 tablespoon chopped parsley
 Stir vinegar, 1 tablespoon of oil, salt, pepper and mustard vigorously and rub the steaks with the mixture and leave them to marinade for 1 hour.
 Pick the steaks up and wipe them. Make small cuts in the rind and fry them in the rest of the oil until they are crispy golden and done, about 5 minutes on each side.
 Let the mushroom drain off in the meantime. Cut them into slices.
 Place the steaks on a hot serving dish and keep them warm. Pour the rest of the marinade into the frying pan and reduce it, stirring well from the bottom. Add the mushroom and parsley and pour the sauce over the steaks.
Accessories: buttered peas and mashed potatoes.