Pork Steaks & Wholegrain Mustard


Preparation info

  • Serves


    • Difficulty


    • Ready in

      35 min

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With gusto


  • 6 pork neck steaks (or pork scotch fillet)


First make the mustard crust. Whisk the egg whites with a fork, add the wholegrain mustard and herbes de Provençe and season. Spread the chops with the egg white-mustard mixture, cook over gentle heat and on a clean barbecue grill for 20 minutes. Important: the less you turn your chops, the more the mustard crust will stay on the meat.