Pork Spare Rib Steaks with Dijon Butter

Buttah...

Butter is one of the foods I've managed to reintroduce after AIP. I found out that although I reacted badly to other types of dairy like milk and cheese, I somehow, magically and gratefully, didn't react badly to butter. So that was good.

Until I went overboard and melted huge heaped tablespoons of the stuff over my veggies, in my eggs and spread it cold, in big thick sweeps onto my oat crackers. And then I realised that actually, after about a week, it did affect me pretty badly.

But I can tolerate it in tiny small amounts, occasionally, and that's fine by me.

And did you know that butter is practically a health food?

It contains vitamin D, calcium and vitamin A. It also contains healthy saturated fats - all good, since a top Cardiologist said that saturated fat isn't actually as bad for our hearts as we once thought. 

If, like me, you're firmly on #teambutter then you'll love this.

Pork spare rib steaks with Dijon butter.

Luscious.

The butter has that indulgent, creamy texture with a slight earthy spiciness from the mustard. Chopped parsley adds depth and freshens up those creamy and tangy textures and flavours against the golden pan-fried pork. SO GOOD.

Pork Spare Rib Steaks with Dijon Butter

Serves 2

Ingredients

2 heaped tablespoons butter, from grassfed cows if possible

1 tsp Dijon mustard

1 tbsp finely chopped fresh parsley

1 tsp mild, unflavoured coconut oil, or other cooking fat of your choice

pinch of salt

2 pork spare rib steaks

Method

First of all, get out a small bowl and mix together the butter, Dijon mustard and parsley, until smooth and whipped. Form it into a patty shape, using a spoon and then clingfilm the top of the bowl and store in the fridge to harden, while you get on with the pork. 

Heat the oil in a frying pan until hot, and then quickly season the pork steaks with salt. Fry the pork steaks until cooked, turning regularly, for around 5-6 minutes per side. Cut into one of the steaks to make sure it's cooked through. 

Turn off the heat, lift the steaks out onto a board and allow them to rest for a few minutes. Place them on a serving plate and top with a chunky slice of the Dijon butter. 

Beautiful. 

Are you looking for more Primal and paleo recipes? Check out the recipes section of the blog for a complete list to see what you fancy making. And if you're looking for more specific AIP, paleo and primal resources, check out my resources page. 

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