Herb Crusted Pork Neck

Be bold and ring the changes with this simply delicious de-boned Pork neck. The fresh herb crust is versatile and can be used successfully with either fresh fish or chicken breasts.  Lemon zest adds zing. I have used this recipe for pork chops, and the coating is perfect for the meat side of a pork belly.

8 Pork neck steaks, trimmed into palm-sized portions 1" thick

HERB CRUST:

METHOD:

Place pork neck steaks in a roasting pan.    Season lightly with salt and pepper to taste.
Mix the olive oil, mustard, and honey, and spread over the steaks
Mix all the ingredients for the herb crust and sprinkle over the steaks
Roast in the oven at 160 °C for 30-40 minutes until the meat is cooked.
Remove from the oven, let the meat rest for 15 minutes before serving.
Can be served individually or on a large platter and garnished with a sprig of Thyme