• 2 pork steaks
• 2 cloves of fresh garlic
• 2 sprigs of rosemary
• salt and extra virgin olive oil

    For the black garlic sauce:

• 4 cloves of black garlic
• 2 tablespoons of extra virgin olive oil
• 3 tablespoons of warm water

Marinate the meat at least half an hour before cooking it. Put the salt, a drizzle of oil, a sprig of rosemary and a clove of fresh garlic on each steak. Let it rest.
For the black garlic sauce:
Fry the sliced ​​black garlic cloves in the oil for a few seconds.
Add the hot water and let it thicken a bit. Pass to the mixer or simply mash with a fork (this way the sauce will be more rustic). Set aside.
For cooking the meat:
In a hot non-stick pan, put the 2 steaks and cook them over medium heat, turning them over; brown them on both sides for about 3-4 minutes per side. In the last 2-3 minutes of cooking, cook by adding half of the black garlic sauce, let it infuse and switch off. Plate up, sprinkle the steaks with the remaining black garlic sauce and decorate with a sprig of rosemary. Serve hot.