Ingredients
4 1-pound pork blade steaks
1 teaspoon lemon juice , freshly squeezed
1 tablespoon capers, drained
1 tablespoon flat leaf parsley, chopped
Salt and pepper
Marinade:
1/4 cup garlic cloves, smashed (about 12 cloves)
3 tablespoons capers, drained
1/2 cup white wine
1 1/2 tablespoons Dijon-style mustard
1 teaspoon kosher salt
2 teaspoons black pepper, freshly cracked
1 1/2 tablespoons lemon zest, grated
3 tablespoons lemon juice , freshly squeezed
1 teaspoon lemon juice , freshly squeezed
1 tablespoon capers, drained
1 tablespoon flat leaf parsley, chopped
Salt and pepper
Marinade:
1/4 cup garlic cloves, smashed (about 12 cloves)
3 tablespoons capers, drained
1/2 cup white wine
1 1/2 tablespoons Dijon-style mustard
1 teaspoon kosher salt
2 teaspoons black pepper, freshly cracked
1 1/2 tablespoons lemon zest, grated
3 tablespoons lemon juice , freshly squeezed
Description
Pork Be Inspired
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