Herb-Crusted Pan Seared Pork Neck with Rosemary Mustard Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Pork Neck with Rosemary Mustard Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Pork Neck with Rosemary Mustard Sauce

Savor a perfectly pan-seared pork neck steak with a crisp herb crust, finished with a vibrant rosemary mustard sauce. The aromatic blend of fresh herbs, tangy Dijon, and a hint of lemon elevates this dish, making it an exquisite option for a hearty breakfast, lunch, or dinner.

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NUTRITION

463kcal
Protein
38.8g
Fat
26.2g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Neck Steak

1/4 cup Whole Wheat Breadcrumbs

1 tbsp Dijon Mustard

2 tsp Olive Oil

1 tsp Dried Rosemary

1 tsp Dried Thyme

1 clove Garlic

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the pork neck steak dry and season both sides with salt and pepper.

  • 2

    In a shallow dish, combine whole wheat breadcrumbs, dried rosemary, and dried thyme.

  • 3

    Lightly brush the pork neck steak with a small amount of olive oil and press it into the breadcrumb mixture forming a crust.

  • 4

    Heat the remaining olive oil in a skillet over medium-high heat. Add the pork neck steak and sear for about 3-4 minutes per side until a golden crust forms.

  • 5

    Remove the steak from the skillet and set aside to rest.

  • 6

    For the sauce, lower the heat and add the minced garlic to the skillet. Sauté briefly until fragrant.

  • 7

    Stir in Dijon mustard and lemon juice, mixing well to combine the flavors. Allow the sauce to simmer for 1-2 minutes.

  • 8

    Plate the pork neck steak and drizzle the rosemary mustard sauce over the top. Serve immediately.

Herb-Crusted Pan Seared Pork Neck with Rosemary Mustard Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Pork Neck with Rosemary Mustard Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Pork Neck with Rosemary Mustard Sauce

Savor a perfectly pan-seared pork neck steak with a crisp herb crust, finished with a vibrant rosemary mustard sauce. The aromatic blend of fresh herbs, tangy Dijon, and a hint of lemon elevates this dish, making it an exquisite option for a hearty breakfast, lunch, or dinner.

NUTRITION

463kcal
Protein
38.8g
Fat
26.2g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Neck Steak

1/4 cup Whole Wheat Breadcrumbs

1 tbsp Dijon Mustard

2 tsp Olive Oil

1 tsp Dried Rosemary

1 tsp Dried Thyme

1 clove Garlic

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the pork neck steak dry and season both sides with salt and pepper.

  • 2

    In a shallow dish, combine whole wheat breadcrumbs, dried rosemary, and dried thyme.

  • 3

    Lightly brush the pork neck steak with a small amount of olive oil and press it into the breadcrumb mixture forming a crust.

  • 4

    Heat the remaining olive oil in a skillet over medium-high heat. Add the pork neck steak and sear for about 3-4 minutes per side until a golden crust forms.

  • 5

    Remove the steak from the skillet and set aside to rest.

  • 6

    For the sauce, lower the heat and add the minced garlic to the skillet. Sauté briefly until fragrant.

  • 7

    Stir in Dijon mustard and lemon juice, mixing well to combine the flavors. Allow the sauce to simmer for 1-2 minutes.

  • 8

    Plate the pork neck steak and drizzle the rosemary mustard sauce over the top. Serve immediately.